Electric paralyzation and reduction of weight loss in the processing of
round-cooked spiny lobsters
CIENCIA E TECNOLOGIA DE ALIMENTOS, 27 (1):
125-129 (2007)DOI: 10.1590/S0101-20612007000100022
Abstract
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%.