Quality enhancement of the abundant under‐valued crustacean,lobster krill (Munida spp.), during its chilled storage |
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Authors: | Bibiana García‐Soto José M. Miranda Jorge Barros‐Velázquez Santiago P. Aubourg |
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Affiliation: | 1. Cooperativa de Armadores de Pesca del Puerto de Vigo (ARVI), Puerto Pesquero, Vigo, Spain;2. Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, Avenida Carballo Calero, Lugo, Spain;3. Department of Food Science and Technology, Marine Research Institute (CSIC), Vigo, Spain |
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Abstract: | Lobster krill (Munida genus) represents an under‐valued crustacean frequently caught on European fishing banks. In this work, its sensory, microbiological and biochemical qualities were evaluated during chilled storage. Additionally, the effects of a prestorage antimelanosic treatment consisting of soaking in sodium metabisulphite (SMB) solutions at two different concentrations (0.25% and 0.75%) were also studied. SMB prestorage treatment provided lobster specimens that still exhibited acceptable sensory quality after 10 days of storage, while control specimens were unacceptable at that time. SMB treatment also resulted in a significant (P < 0.05) inhibition of microbial growth, mainly of Enterobacteriaceae, psychrotrophes and proteolytic bacteria. Low lipid oxidation levels were observed for all batches; however, a significantly higher (P < 0.05) retention of polyunsaturated fatty acids was found in SMB‐treated lobster, especially in the 0.75% SMB batch. The results presented here open the way to the potential commercialisation of currently under‐utilised lobster krill as a chilled product. |
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Keywords: | Chilling lipid oxidation lobster krill microbial activity
Munida
sensory acceptance sodium metabisulphite |
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