LOGIN TO YOUR ACCOUNT

Username
Password
Remember Me
Or use your Academic/Social account:

CREATE AN ACCOUNT

Or use your Academic/Social account:

Congratulations!

You have just completed your registration at OpenAire.

Before you can login to the site, you will need to activate your account. An e-mail will be sent to you with the proper instructions.

Important!

Please note that this site is currently undergoing Beta testing.
Any new content you create is not guaranteed to be present to the final version of the site upon release.

Thank you for your patience,
OpenAire Dev Team.

Close This Message

CREATE AN ACCOUNT

Name:
Username:
Password:
Verify Password:
E-mail:
Verify E-mail:
*All Fields Are Required.
Please Verify You Are Human:
fbtwitterlinkedinvimeoflicker grey 14rssslideshare1
Albalat, A.; Gornik, S.G.; Beevers, N.; Atkinson, R.J.A.; Miskin, D.; Neil, D.M. (2012)
Publisher: Inter Research
Languages: English
Types: Article
Subjects:

Classified by OpenAIRE into

mesheuropmc: food and beverages
Identifiers:doi:10.3354/dao02500
Hematodinium and Hematodinium-like species have emerged in the last 3 decades\ud as important parasitic pathogens of crustaceans worldwide, causing a significant economic loss to\ud fisheries and related markets. In some species (notably the Tanner crab Chionoecetes bairdi), the\ud parasite reportedly causes the cooked meat to taste bitter and aspirin-like. The bitter taste,\ud together with the gross pathology of the infection, renders these crabs unmarketable. Surprisingly, no organoleptic tests have ever been conducted to date, and the cause for the bitter taste is\ud still unknown. Nevertheless, it is generally assumed that the bitter taste occurs widely in cooked\ud meats and products derived from crustaceans infected with Hematodinium. In the present study,\ud we analysed the meat quality and organoleptic attributes after capture and during storage of Norway lobsters Nephrops norvegicus from Scottish waters that were either asymptomatic or symptomatic of patent Hematodinium infection. Results from the sensory evaluation of the cooked product indicate that tail meat from symptomatic N. norvegicus is bland in flavour and aftertaste, and\ud more friable or sloppier in texture than meat from asymptomatic animals. As a consequence,\ud infected meat tends to be less palatable, although surprisingly no bitter taste is reported. From an\ud analytical point of view, tail meat from patently infected animals is at an advanced stage of auto -\ud lysis, while no difference in microbial load is detected. These results suggest that Norway lobsters\ud heavily infected with Hematodinium are of inferior marketing quality even after the tails have\ud been cooked.

Share - Bookmark

Download from

Cite this article