Effects on Quality Attributes of Holding Rock Lobsters in Slush Ice Before Tailing

Taste panel evaluation, yield measurements and analytical tests were carried out on the frozen stored (−18°C) tail flesh from southern rock lobsters (Jasus novaehollandiae Holthius) which had been tailed while live (no holding period in slush ice) or after being held in slush ice (O°C) for periods of 1, 18 or 48 hr before being tailed. The taste panel results did not reveal any differences in the organoleptic quality of frozen lobster flesh subjected to various holding periods in slush ice or with subsequent frozen storage at −18°C for up to 40 wk. Holding lobsters in slush ice for 48 hr resulted in a lower yield of cooked tail flesh, whereas holding for 18 hr did not affect the yield of cooked tail flesh or its edible quality.