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The Use Of Polyphosphates To Maintain Yield And Quality Of Whole Cooked, Cryogenically Frozen Lobster (Homarus Americanus) And The Use Of Sorbitol And Tocopherol To Maintain Quality Of Whole Cooked, Cryogenically Frozen Crab (Cancer Irroratus), Beth Louise Calder
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The lobster fishery is valuable to Maine seafood processors, a commodity worth over $160 million dollars in 2001. Jonah and Rock crab are underutilized Maine seafood species, which are incidentally caught with lobster. Maine seafood processors could process this non-essential catch, and lobster into high quality frozen seafood products to increase national and international markets, which may have a significant economic impact. Cryogenic freezing can retain high quality texture and flavor attributes in seafood. Freezing can still cause cellular damage, however minimal. Sodium tripolyphophate (STP) and sorbitol are noted for their cryoprotectant effects, and tocopherol has been found to have …