Comportamiento reológico-sensorial de la textura de la langosta (Panulirus argus) entera cruda almacenada en congelación
The freezing raw whole lobster is one of the products that are commercialized in the outer market; nevertheless the main factor that causes its rejection is the mass texture. Nodarse et al. (2005) determined that this product stayed with very good characteristics for its exportation until 10 months, after this period it began to detect a softening of the mass. There are different methods to determine the food texture, which is grouped in sensorial and instrumental. The objective of the present work was to determine the sensorial and instrumental texture of this product. Five raw whole lobsters by duplicate with different time storage (6, 8, 10, 12, 14 months) were evaluated using for it a paired comparison test. In order to measure the product firmness. It was carried out by five assessors trained and texturometer INSTRON, Model 1140 with a cell of shear of Kramer. The firmness values obtained by the assessors presented significant difference (p < 0,05) between the first and the end of the tail, agreeing with the values obtained for rheology equipment, determining significant correlation (r = 0,85) between the measured of firmness sensory and rheology.
| Main Authors: | , , , , |
|---|---|
| Format: | Journal Contribution biblioteca |
| Language: | Spanish / Castilian |
| Published: |
Editorial Pueblo y Educacion
2009
|
| Subjects: | Texture, Rheology, |
| Online Access: | http://hdl.handle.net/1834/3452 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|