Abstract
ABSTRACT:Pressure shift freezing (PSF, 200 MPa, –18 °C) of whole Norway lobster was compared with air‐blast freezing and with pressurized samples (200 MPa, 5 °C) without freezing for its effect on the quality in texture, structure, water, and salt soluble protein extractabilities. For the pressurized Norway lobster meat either with PSF or without freezing, toughness increased while salt soluble protein extractability decreased. Conversely, air‐blast freezing did not affect the textural quality of the meat. Scanning electron micrographs showed that PSF yielded smaller ice crystals than air‐blast freezing.
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