Physicochemical Properties and Consumer Acceptance of Sous Vide Cooked Lobster Tails

ABSTRACT Sous vide is becoming increasingly popular in the food industry because it results in flavorful, evenly cooked products. This study aimed to better understand the effects of sous vide on physicochemical properties and consumer acceptance of lobster. Shucked lobster tails were sous vide-cooked to internal temperatures of 55, 60, and 65°C for 208, 45, and 10 minutes, respectively, and compared to boiled controls. Samples were evaluated for shear-force, color (L*,a*,b*), salt soluble protein content, moisture content, water holding capacity, weight loss, sarcomere length, and thermal stability. Sous vide-cooked samples were more tender, with greater protein solubility and shorter sarcomere length than the controls. Despite some differences in physicochemical characteristics among the sous vide-cooked samples, hedonic testing confirmed that there were no significant differences in consumer acceptability response to the sous vide cooking parameters. These results help clarify the effects of sous vide cooking on the preparation of consistently high-quality lobster products.