QUALITÀ ORGANOLETTICA DEI GAMBERI MARRONI (CRANGON CRANGON L.) CONSERVATI IN DIVERSE CONDIZIONI DI CONGELAMENTO PRIMA DELLA COTTURA
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Keywords
Abstract
I gamberi sono soggetti a una rapida degradazione dopo la morte. Il congelamento dei gamberi crudi poco dopo la cattura aiuta a mantenere la qualità del prodotto fino alla successiva lavorazione. I gamberi sono stati congelati in tre condizioni (congelati singolarmente, sottovuoto o glassati), direttamente a -20°C o inizialmente surgelati a -50°C e conservati a -20°C. Un panel sensoriale ha valutato la qualità organolettica dei gamberi marroni cotti dopo due e quattro mesi di conservazione a crudo. I gamberi congelati singolarmente sono rimasti più vicini al riferimento in termini di colore e odore, mentre quelli confezionati sottovuoto hanno ottenuto un punteggio inferiore. I gamberi glassati hanno mostrato un visibile deterioramento. La conservazione surgelata dei gamberi crudi si è dimostrata accettabile per brevi periodi, anche se con alcuni cambiamenti percepibili nelle proprietà organolettiche dopo la cottura.
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Ruben Braeckman, Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium.
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