The effect of cryogenic freezing on the quality of soft and hard shell lobsters (homarus americanus)

Journal of Aquatic Food Product Technology

Volumn 6, Issue 1, 1997, Pages 53-64

  Work, Therese M ^a   Bushway, Alfred A ^a   Work, Richard W ^a   Pelletier, Raoul C ^a  

^a UNIVERSITY OF MAINE   (United States)

Author keywords

Cryogenic freezing; Freezing; Lobsters; Quality

Indexed keywords

EID: 2942579201     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1300/J030v06n01_05     Document Type: Article

References (17)

1. Altenberg, W.M. Frozen lobster method. US Patent 2501 655. March 28, 1950.
2. AOAC. Official Methods of Analysis. 15th ed. 1990, Association of Official Analytical Chemists, Arlington, VA.
3. Awad, A., Powrie, W.D. and Fennema, O. 1969. Deterioration of fresh water whitefish muscle during frozen storage at - I0°C. J. Food Sci. 34:1.
4. Buttkus, H. 1970. Accelerated denaturation of myosin in frozen solution. J. Food Sci. 35:558.
5. Connell, J.J. 1959. Aggregates of cod myosin during frozen storage. Nature. 183:664.
6. Getchell, J.S. and Highlands M.E. 1957. Processing lobster and lobster meat for freezing and storage. Orono, ME: Maine Agricultural Experiment Station, University of Maine. Bulletin 558.
7. Gall, K. and Learson, B. 1992. A look at the opportunities and limitations. So you’re considering freezing lobsters? Commercial Fisheries Review. March p. 16A.
8. Hansen, P. and Aagaard, J. 1969. Freezing of shellfish. In: Freezing and Irradiation of Fish. London: Fishing News Books, p. 147-158.
9. Larmond, E. and Petrasovits, A. 1972. Relationship between Warner Bratzler and sensory determination of beef tenderness by the method of paired comparisons. Can. Inst. Food Sci. Technol. J. 5:138.
10. Lowry, O.H., Rosenbough N.J., Tarr, L.A., and Randall, R. 1951. Protein measurement with the folin reagent. J. Biol. Chem. 193:265.
11. Moorjani, M.N., Montgomery, W.A. and Coote, G.G. 1960. Correlation of taste panel gradings with salt extractable protein of frozen fish fillets. Food Res. 25:263.
12. Reid, D.S., Doong, N.F., Snider, M. and Foin, A. 1987. Changes in the quality and microstructure of frozen rockfish. In: Seafood Quality Determination. Ed. D.E. Kramer and J. Liston, p. 1. Elsevier Press, New York.
13. SAS Institute, Inc. 1991. The GLM procedure. In SAS User's Guide, Version 6 Third Edition, SAS Institute, Inc., Gary, NC.
14. Sawant, P.L. and Magar, N.G. 1961. Studies on frozen fish. I. Denaturation of proteins. J. Food Sci. 26:253.
15. Shenouda, Y.K. 1980. Theories of protein denaturation during frozen storage of fish flesh. In: Advances in Food Research. Vol. 26, Ed. C.O. Chichester, Academic Press, New York, NY., p. 275.
16. Vyncke, W. 1970. Direct determination of the thiobarbituric acid value in trichloroacetic acid extracts of fish as a measure of oxidative rancidity. Fette Seifen Anstrichmittel. 72:1084.
17. Zacharia, S. 1986. Processing of Rock Lobster for whole cooked and frozen product. Part II: Processing Methods. Seafood Export J. May, pp. 5-7.