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

Abstract

Sous vide (SV) and high-pressure processing (HPP) are promising techniques in the development of highquality seafood products. The objectives of this study were to evaluate the impacts of HPP on the physicochemical quality and consumer acceptance of subsequently SV-cooked lobster tails. Raw shucked lobster tails were processed at 150 or 350 MPa for 5 or 10 min. Subsequently, half were SV cooked to a core temperature of 65°C/10 min. Texture profile analysis, shear force, color, salt soluble protein content, water-holding capacity (WHC), moisture content, and weight loss were analyzed. Pressurization at 150 MPa/10 min decreased (P < 0.05) the hardness of raw lobsters compared to non-HPP-treated controls. However, 350 MPa for 5 or 10 min increased (P < 0.05) the shear force in raw and SV-cooked samples. HPP increased (P < 0.05) the L * values but did not affect moisture content, WHC, or weight loss of raw or SV-cooked lobsters. Lobsters were subjected to consumer acceptability testing using a 9-point hedonic scale. Although panelists rated the flavor, texture, and overall liking of the 350 MPa/10 min samples higher than the control and 150 MPa/10 min samples, there were no significant differences among treatment means, indicating that physicochemical changes induced by HPP did not affect consumer acceptance. In addition, approximately 84% of panelists reported that the 350 MPa product met their expectations compared to approximately 75% for the control and 150 MPa treatments. These results suggest that HPP has the potential to be applied in combination with SV cooking to produce consumer-acceptable, value-added lobster products.Practical Application: Lobsters are an expensive menu item in restaurants. However, they are susceptible to being overcooked using conventional methods, producing a tough and rubbery texture. Sous vide cooking is reported to provide evenly cooked lobsters with a succulent and juicy texture. In this study, lobsters were sous vide cooked to reach a core temperature of 65°C, and then maintained at that temperature for 10 min. The application of moderate processing pressures to vacuum-packaged raw lobsters prior to SV cooking altered some physicochemical attributes but has the potential to increase the availability of high-quality, minimally processed seafood with good consumer acceptability.

Effect of high pressure processing on the physicochemical and sensorial properties of scallop (Mizuhopecten yessoensis) during iced storage

“…L * and whiteness are related to the muscle's microscopic environment protein denaturation or aggregation, myofibrillar contraction and sarcoplasmic permeability) (Hughes et al ., 2014). There is consensus that the L * parameter increases with pressure in the majority of seafood, such as scallop (Yi et al ., 2013), shrimp (Kaur & Srinivasa Rao, 2018) and lobster (Humaid et al ., 2019).…”

High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus)

“…Lightness ( L *) increased with treatment pressure and time, resulting in significantly ( p < 0.05) higher values in HPP500/2 samples as compared with the claws treated at 300 MPa, also after pasteurization. Most likely, the HPP-induced protein coagulation changed the ratio between absorbed and reflected light at the meat surface, leading to a whiter color appearance [ 70 , 71 ], as also shown in American lobster ( Homarus americanus ) tails pressurized at 350 MPa for 5–10 min [ 72 ]. Notably, after pasteurization, the lightness of samples pressurized at 300 MPa was not significantly ( p ≥ 0.05) different from cooked and cooked+P meat.…”

Application of Taguchi method to improve the sous vide processed large yellow croaker ( Larimichthys crocea ) fillet product quality during cold storage

“…One possible explanation was that rosemary extract might be absorbed partially by the fish fillet. Loss of water and nutrient was undesirable for seafood product processing as this decreased the commercial value and also negatively affected the fish fillet texture quality (Humaid et al., 2019).…”

“…Sous vide processed seafood would be preferred than fresh seafood as it has relatively longer shelf life and may have better quality when exposed to temperature abuse. However, sous vide processing parameters that can influence the quality of this kind of processed product required investigation before it can be put into real application in the food industry (Bongiorno et al., 2018; Cropotova et al., 2019a, 2019b; Humaid et al., 2019). Various parameters could influence the final quality of this product such as cooking temperature, time, salt, antioxidants, etc.…”