Quality changes during the frozen storage of the crustacean lobster krill (Munida spp.)

Abstract

This study focused on the quality changes of an undervalorised and underutilised crustacean, lobster krill (Munida spp.) during its frozen storage (10 months at −18°C). Fresh lobster krill specimens were previously soaked in aq. 0.75 and 0.25% sodium metabisulphite (SMB) solutions (0.75‐SMB and 0.25‐SMB conditions, respectively). Comparisons with individuals soaked in water (water control, WC condition) and unsoaked (blank control, BC condition) were carried out. Better sensory acceptance (namely, external colour and flesh odour and taste) was obtained with SMB presence in previous soaking; BC samples were rejected (external odour as limiting factor) at month 10, while the remaining batches were still acceptable. Additionally, a sensory quality enhancement was accomplished by water soaking. Increases in secondary lipid oxidation compound formation were observed in SMB‐treated lobster krill; however, chemical assessment of non‐enzymatic (tertiary lipid oxidation) and enzymatic browning showed a marked inhibition in lobster flesh previously soaked under both SMB conditions when compared with their counterpart blanks (BC and WC). As a result, no effect on the polyene index could be concluded. Finally, previous SMB soaking increased the formation of trimethylamine and inhibited lipid hydrolysis (free fatty acid content) in lobster flesh. Practical applications: The marine food industry is actually suffering from dwindling stocks of traditional species as a result of drastic changes in their availability. Consequently, marine technologists and trade have turned their attention to some unconventional sources of raw material. Among them, lobster krill, also called squat lobster, a decapod crustacean belonging to the Genus Munida (Family Galatheidae, Order Decapoda), represents a relevant choice. Currently, lobster krill has no commercial value, but it is occasionally caught and discarded at sea during fishing targeted to commercial fish species. The results presented in this study open the way to the potential commercialisation of lobster krill as frozen product. Moreover, a simple preservation step, such as sodium metabisulphite soaking previous to freezing, was successfully applied to retain its quality. Further research is needed to reinforce the commercial and technological possibilities to provide the consumer with such a new, attractive and nutritious seafood species. Quality changes during the frozen storage of the infravalorised crustacean lobster krill (Munida spp.)

Protein and lipid changes of mud shrimp (Solenocera melantho) during frozen storage: chemical properties and their prediction

“…This indicated that the lower temperatures could protect mud shrimp from lipid oxidation. García-Soto et al [31] also reported a same trend of FCs development in crustacean lobster krill during frozen storage at −18°C.…”

Enhancement of the rancidity stability in a marine‐oil model by addition of a saponin‐free quinoa (Chenopodium quinoa Willd.) ethanol extract

“…The fatty acid composition of the CLO was analyzed in samples corresponding to days 16 and 30 of storage at 50°C. For it, oils were converted into FAME with acetyl chloride and analyzed by gas liquid chromatography (Perkin‐Elmer 8700 chromatograph, Waltham, MA, USA), employing a fused silica capillary column SP‐2330 (0.25 mm id × 30 m, Supelco Inc., Bellefonte, PA, USA) . The temperature program was as follows: (i) increased from 145 to 190°C at 1.0°C/min; (ii) from 190 to 210°C at 5.0°C/min; and (iii) held for 13.5 min at 210°C.…”

A Comparative Study of Lipid Composition of an Undervalued Crustacean (Munidaspp.) Captured in Winter and Summer

“…Lipid content (%) ( Table 1) ranged from 0.75±0.08 (summer) to 0.92±0.06 (winter), so that higher values than those previously reported for this marine product were obtained (García-Soto et al, 2015a, 2015b. This lipid content is also higher than those determined in other crustacean species such as Norwegian lobster (Nephrops norvegicus) (0.70 %; Tsape et al, 2010), pink shrimp (Parapenaeus longirostris) (0.35 %; Cadun et al, 2005), shrimp (0.36 %; Penaeus brasiliensis), crab (0.49 %; Ucides cordatus) and lobster (0.66 %; Panulirus argus) (Pedrosa and Cozzolino, 2001).…”

“…Concerning previous technological studies, Munida spp. have shown a promising behaviour under chilling (García-Soto et al, 2015a) and frozen (García-Soto et al, 2015b) storage. Additionally, recent studies on their carotenoid composition (García-López et al, 2016) and proteolytic activity (D'Ambrosio et al, 2003) have opened the way to other issues of technological interest.…”