Quality changes in chilled Norway lobster (Nephrops norvegicus) tail meat and the effects of delayed icing

International Journal of Food Science and Technology

Volumn 46, Issue 7, 2011, Pages 1413-1421

  Albalat, Amaya ^a   Gornik, Sebastian G ^a   Mullen, William ^a   Crozier, Alan ^a   Atkinson, Robert J A ^b   Coombs, Graham H ^c   Neil, Douglas M ^a  

^a UNIVERSITY OF GLASGOW   (United Kingdom)

^b UNIVERSITY MARINE BIOLOGICAL STATION   (United Kingdom)

^c UNIVERSITY OF STRATHCLYDE   (United Kingdom)

Author keywords

Icing delay; Norway lobster; Quality measures; Sensory taste panel

Indexed keywords

ANALYTICAL DATA; BACTERIAL LOAD; ICE STORAGE; ICING DELAY; K-VALUE; K-VALUES; LAG PHASE; MICROBIAL LOADS; NEPHROPS NORVEGICUS; NORWAY LOBSTER; POST-HARVEST STORAGE; QUALITY CHANGE; QUALITY MEASURES; SENSORY DATA; TASTE PANELS; TRIMETHYLAMINE;

MEATS; MUSCLE; PRINCIPAL COMPONENT ANALYSIS;

SHELLFISH;

BACTERIA (MICROORGANISMS); NEPHROPS NORVEGICUS;

EID: 79958765900     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02650.x     Document Type: Article

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