Comparison of air-blast and pressure shift freezing on Norway lobster quality

Pressure shift freezing (PSF, 200 MPa, -18 degrees C) of whole Norway lobst er was compared with air-blast freezing and with pressurized samples (200 M Pa, 5 degrees C) without freezing for its effect on the quality in texture, structure, water, and salt soluble protein extractabilities. For the press urized Norway lobster meat either with PSF or without freezing, toughness i ncreased while salt soluble protein extractability decreased. Conversely, a ir-blast freezing did not affect the textural quality of the meat. Scanning electron micrographs showed that PSF yielded smaller ice crystals than air -blast freezing.