Physicochemical and Functional Properties of the Royal Spiny Lobster, Panulirus Regius (De Brito Capello, 1864) 1

• A.O. Lawal-Are

  Department of Marine Sciences, University of Lagos, Akoka - Lagos, Nigeria

  Author

• R.O. Moruf

  Department of Fisheries and Aquaculture, Bayero University, Kano, Nigeria

  Author

• O.M. Oriaghemuoria

  Department of Marine Sciences, University of Lagos, Akoka - Lagos, Nigeria

  Author

• E.O Paimo

  Department of Marine Sciences, University of Lagos, Akoka - Lagos, Nigeria

  Author

• A. B. Adewale

  Department of Marine Sciences, University of Lagos, Akoka - Lagos, Nigeria

  Author

An investigative study was carried out to determine the colour attribute, oleic acid content and functional properties of raw and grilled meat of the Royal Spiny Lobster (Panulirus regius) using standard methods. The intensity of lightness was higher than that of yellowness and redness in both raw and grilled lobster meats. The highest values of lightness (79.63) and redness (7.10) were obtained in grilled meat. However, grilling significantly (P < 0.05) reduced yellowness from 27.67 to 20.37. The oleic acid content in grilled lobster meat (2.83 %) was higher than the percentage value in raw lobster meat (2.77 %), although this was not observed to be significantly different. Relatively, grilling increased the absorption and emulsion capacities, emulsion stability, swelling power, dispersibility, specific gravity with significantly (P<0.05) higher loose bulk density. However, foam capacity (10.64±6.72 %), foam stability (53.06±29.11 %), solubility (9.97±7.02 %) and packed bulk density (0.95±0.02 g/ml) were non-significantly higher in the raw lobster meat. The good functional properties exhibited by the raw and grilled meats are indications that the Royal Spiny Lobster will be useful as food ingredient.

1. A.O. Lawal-Are, Department of Marine Sciences, University of Lagos, Akoka - Lagos, Nigeria

   Department of Marine Sciences, University of Lagos, Akoka - Lagos, Nigeria

2. R.O. Moruf, Department of Fisheries and Aquaculture, Bayero University, Kano, Nigeria

   Department of Fisheries and Aquaculture, Bayero University, Kano, Nigeria

3. O.M. Oriaghemuoria, Department of Marine Sciences, University of Lagos, Akoka - Lagos, Nigeria

   Department of Marine Sciences, University of Lagos, Akoka - Lagos, Nigeria

4. E.O Paimo, Department of Marine Sciences, University of Lagos, Akoka - Lagos, Nigeria

   Department of Marine Sciences, University of Lagos, Akoka - Lagos, Nigeria

5. A. B. Adewale, Department of Marine Sciences, University of Lagos, Akoka - Lagos, Nigeria

   Department of Marine Sciences, University of Lagos, Akoka - Lagos, Nigeria

• PDF