Electric paralyzation and reduction of weight loss in the processing of round-cooked spiny lobsters

Food Science and Technology (Campinas)

Masayoshi Ogawa²  Lauro Satoru Itó²  Francisco Erivan De Abreu Melo¹ 

[1] ,Universidade Federal do Ceará Departamento de Engenharia de Pesca Laboratório de Recursos AquáticosFortaleza CE ,Brazil

关键词: spiny lobster;    electric stunning;    cooking;    weight gain;    weight loss;    lagosta;    choque elétrico;    cozimento;    ganho de peso;    perda de peso;   

DOI  :  10.1590/S0101-20612007000100022

来源: SciELO

【 摘 要 】

This study proposes alternatives to the current methods of processing round-cooked lobster. The paralyzation of lobsters with direct electric shock consumes 10.526 x 10-3 kWh, which is significantly less than the 11 kWh required by the traditional thermal-shock method (based on 60 kg of lobsters). A better weight gain was obtained by immersion of paralyzed lobsters in brine before cooking. Systematic trials combining 3, 6, or 9% brine concentrations with immersion periods of 15, 30, or 45 minutes were performed in order to determine the best combinations. A mathematical model was designed to predict the weight gain of lobsters of different sizes in any combination of treatments. For small lobsters, a 45 minutes immersion in 6% brine gave the best response in terms of weight gain (4.7%) and cooking produced a weight loss of only 1.34% in relation to fresh lobster weight. For medium-sized lobsters, a 45 minutes immersion in 9% brine produced a weight gain of 2.64%, and cooking a weight gain of 1.08%. For large lobsters, a 45 minutes immersion in 6% brine produced a weight gain of 3.87%, and cooking a weight gain of 1.62%.

【 授权许可】

CC BY   
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