Impact of a Novel Cryoprotectant Blend on the Sensory Quality of Frozen Lobster (Homarus americanus)

Abstract

Frozen storage of lobster meat (Homarus americanus) can result in undesirable quality changes that decrease consumer acceptability of these products. Current seafood industry methods use cryoprotective agents that contain phosphates including sodium tripolyphosphates (STPP). However, recent evidence suggests that cryoprotective mixtures that combine different carbohydrates and STPP can have equal or even greater cryoprotective properties compared to using STPP alone. The objective of this study was to compare the overall consumer acceptability of lobster meat stored for 6 months in different blends of these cryoprotective solutions. One hundred and seven panelists were recruited to score the acceptability of the lobster samples using nine‐point hedonic scales. A check‐all‐that‐apply (CATA) question containing 27 literature‐informed, sensory descriptors was also used to identify terms frequently used to describe lobster meat. Analysis of variance analysis, indicated a significant increase for overall liking (22.1%, P < 0.0001), liking of flavor (23.6%, P < 0.0001) and texture (15.6%, P = 0.000) scores for samples stored in a novel carbohydrate blend plus sodium chloride (NaCl) and STPP compared to the water control. Subsequent penalty analysis revealed that overall liking scores were most positively associated with the attributes tender, sweet, moist and soft. Moreover, the attributes with the highest positive mean impact were more frequently used to describe lobster samples stored in solutions containing NaCl and the novel carbohydrate blend, as well as NaCl and STPP (Lobster‐3 and Lobster‐5 samples, respectively). Practical Application The positive impact on the sensory quality of this novel blend of cryoprotective compounds (carbohydrates and NaCl) is proof of concept that this mixture is comparable, if not better than preservatives currently used by the seafood industry. Given the necessary regulatory approval and industry acceptance, lobster processors may consider this novel blend as a suitable alternative to freeze lobster products for up to 6 months.

Physicochemical Properties and Consumer Acceptance of High‐Pressure Processed, Sous Vide‐Cooked Lobster Tails

“…In the present study, JAR analysis focused on the specific sensory texture attributes of tenderness and juiciness, and whether consumers considered them to be ideal. Tenderness and moistness (juiciness) were found to be positively associated with overall liking scores of American lobster meat after 6 months of frozen storage (English, James, Mcsweeney, & Razul, ). For an attribute to be considered ideal, at least 70% of the responses should be “Just About Right” (Rothman & Parker, ).…”

Comparing classical descriptive analysis with modified descriptive analysis, modified rate‐all‐that‐apply, and modified check‐all‐that‐apply

“…In both of these methods, the panelists are given a list of attributes and are asked to either check if the attribute is present or rate the attribute's intensity if it is present (Campo, Ballester, Langlois, Dacremont, & Valentin, 2010; le Fur, Mercurio, Moio, Blanquet, & Meunier, 2003). In the traditional CATA and RATA methods, the panelists are not trained to use the attributes, and there are no reference standards, in fact, the panelists are usually consumers as these methods were initially developed to understand consumer perception (see for example, English, Keough, McSweeney, & Razul, 2019; Espitia‐Lopez et al, 2019; Hamid, Shepherd, Kantono, & Spence, 2019; Jaeger et al, 2019). These methods seem to work very well when relatively large numbers of consumers are involved (60–80 consumers seem standard (Ares, Tarrega, Izquierdo, & Jaeger, 2014)) and when there are more considerable differences among the samples in the product set (Ares et al, 2018).…”

“…are no reference standards, in fact, the panelists are usually consumers as these methods were initially developed to understand consumer perception (see for example, English, Keough, McSweeney, & Razul, 2019;Espitia-Lopez et al, 2019;Hamid, Shepherd, Kantono, & Spence, 2019;Jaeger et al, 2019). These methods seem to work very well when relatively large numbers of consumers are involved (60-80 consumers seem standard (Ares, Tarrega, Izquierdo, & Jaeger, 2014)) and when there are more considerable differences among the samples in the product set (Ares et al, 2018).…”

Holistic Approach to the Uncertainty in Shelf Life Prediction of Frozen Foods at Dynamic Cold Chain Conditions

“…In order to test and validate the abovementioned methodology, results from an isothermal study (storage at 5 sub-zero temperatures) of frozen green peas [45] were used and a global 1-step procedure was implemented, using Equation (6). Based on 50% Vitamin C loss, green peas shelf life can be predicted at any arbitrary reference temperature, using Equations (2) and (5). Considering the single value estimates of the Arrhenius parameters, E a = 102.31 ± 17.91 kJ/mol and k ref = 0.00196 ± 0.000795 days −1 (as calculated out of a two step procedure and a linear regression analysis), the frozen green peas shelf life is estimated at −20 • C at 390 days (and 248 days at −18 • C).…”

“…When reviewing literature on frozen food quality deterioration, most available experimental data are provided at a reference temperature (e.g., −18 °C) [ 4 ] and single measurements at selected, limited time points (e.g., after 6 and 12 months of storage) for different quality parameters of the food system [ 5 , 6 , 7 , 8 ]. Although practical for comparisons between different freezing processes, this approach cannot be further used for a meaningful quantitative projection of the quality status at other time-temperature regimes and most importantly at the dynamically variable conditions of the different stages of the frozen distribution chain.…”