Shelf life of lobster analogs stored at 0~deg - 2 deg C

摘要

Lobster analogs were prepared as per the standard method and recipe and stored at 0~deg - 2 deg C and the control sample were stored at room temperature, and subjected to biochemical, microbiological and organoleptic evaluation at regular intervals. It was noticed that there was decrease in the pH and moisture content of the product, while TVB-N, TMA-N, TPC and spore count showed increasing trend during the storage period. It was observed that the product was acceptable organoleptically up to 18th day.