Yellow Discoloration and Deterioration in Frozen Lobster Meat
- 1 April 1957
- journal article
- research article
- Published by Canadian Science Publishing in Journal of the Fisheries Research Board of Canada
- Vol. 14 (4) , 637-644
- https://doi.org/10.1139/f57-022
Abstract
The yellow discoloration which occasionally develops in some Atlantic frozen lobster-meat packs on storage was found to be due to oxidation of the red astacene to a yellow pigment. The discoloration, and the accompanying off-odours and off-flavours, can be minimized by the use of hermetically sealed or vacuum-sealed cans, low storage temperatures, and antioxidants.This publication has 2 references indexed in Scilit:
- Storage of Frozen Rosefish FilletsJournal of the Fisheries Research Board of Canada, 1956
- Storage of Frozen Plaice FilletsJournal of the Fisheries Research Board of Canada, 1956