Lobster analogues were prepared with lobster base flavour (paste),h lobster cook water (whole lobster omogenate:water, 1:1 and 1:0.5) and lobster meat mince. In another experiment, different combinations of ginger-garlic paste and lobster base flavour, i.e., 1:3, 1:4, 1:6, 3:3, 3:4, 3:6, 5:3, 5:4 and 5:6 were added to the lobster analogue paste. It was observed that lobster analogues prepared with lobster base flavour (paste) are suitable organoleptically. The combination of ginger garlic paste and lobster base flavour in the ratio of 3:4 was found to be suitable organoleptically. Lobster analogues coloured with annatto seed colour at 1:2 (annatto seed:water) concentration had high values for the colour attribute as compared to orange-red synthetic colour, beetroot colour, caramel colour and paprika colour. It was observed that come-up-time to achieve a temperature of850°C was 28 minutes with a processing period of 11 minutes

Desai, A.S.

Joshi, V.R.

Satam, S.B.

Aquatic Commons

J. Indian Fish. Assoc., 34:103 - 108, 2007 103 
STANDARDISATION OF RECIPE FOR THE PREPARATION OF 
LOBSTER ANALOGUES1 
S. B. Satam, V. R. Joshi and A. S. Desai 
College of Fisheries, Shirgaon, Ratnagiri - 415 629, India 
ABSTRACT 
Lobster analogues were prepared with lobster base flavour (paste), lobster 
cook water (whole lobster homogenate:water, 1:1 and 1:0.5) and lobster meat 
mince. In another experiment, different combinations of ginger-garlic paste 
and lobster base flavour, i.e., 1:3, 1:4, 1:6, 3:3, 3:4, 3:6, 5:3, 5:4 and 5:6 were 
added to the lobster analogue paste. It was observed that lobster analogues 
prepared with lobster base flavour (paste) are suitable organoleptically. The 
combination of ginger garlic paste and lobster base flavour in the ratio of 3:4 
was found to be suitable organoleptically. Lobster analogues coloured with 
annatto seed colour at 1:2 (annatto seed:water) concentration had high values 
for the colour attribute as compared to orange-red synthetic colour, beetroot 
colour, caramel colour and paprika colour. It was observed that come-up-time 
to achieve a temperature of850°C was 28 minutes with a processing period of11 
minutes. 
Keywords: Lobster analogues, surimi, colour, flavour 
INTRODUCTION 
Fish mince (surimi) can be 
formulated into seafood analogues like 
lobster, crab, shrimp and scallop. Surimi 
was mixed with salt, starch and flavour 
to prepare analogue paste and then it was 
moulded, coloured, steam-cooked, 
cooled and packed. 
Several scientists have worked to 
improve the taste of fish paste product 
suitable to the Indian palate by 
incorporating high quantities of spices 
(Balange, 1999; Kamat, 1999; Thorat, 
2000; Famandes, 2001; Dagare, 2001; 
Mote, 2001 ). Several types of colour and 
flavour are used commercially to produce 
lobster analogues. 
There are scanty reports on the use of 
spice mixture, colours and flavours for the 
preparation of lobster analogues. 
Therefore, an attempt was made to study 
the use of different levels of spice mixture, 
flavours and different types of colour for 
the preparation of lobster analogues 
suitable to the Indian palate. 
MATERIAL AND METHODS 
Frozen surimi prepared from pink 
perch, Nemipterus japonicus, containing 
5% sugar and 0.3% polyphosphate was 
obtained from a commercial factory and 
stored in deep-freezer at a temperature of 
-14C until further use. As and when 
required, frozen surimi was taken out and 
thawed before use. 
Lobster analogues were prepared 
from thawed surimi according to the 
method and recipe of Flick et al. (1990) 
but with modifications such as addition of 
ginger-garlic paste, lobster flavour and 
1This paper is a part of the M.F.Sc. dissertation of the senior author. 
104 S. B. Satam, V. R. Joshi and A. S. Desai 
omission of sorbitol to the fish paste to be 
moulded into lobster analogues. 
Lobster mould was prepared with 
plastic by pouring the melted plastic on 
clay moulds with different sizes and 
shapes. Lobster mould was prepared in 
two trials. The lobster analogue prepared 
as per Martin and Flick (1990), was 
subjected to visual evaluation for the 
selection oflobster mould. 
Commercially prepared lobster base 
of Customs Food Products, Oswego (US), 
in the form of paste, lobster cook water 
flavour prepared as per Jayarajah and Lee 
(1999), and lobster meat (Table 1) were 
incorporated in the preparation of lobster 
analogues. The lobster analogues, thus 
T•blc I: Methods md for the pr~llarallon of different lobster flavours 
Sr. no. Method Pcrcenlllsell 
-~-- ---~~-·--
I. l.(lbster ~ook wutcr 2,5 ( l : I : Whole lobster homogenate : Water) 
2. Lobster cook w&t~r 2.5 ( l : 0.5 : Whole lobster homogenate : Water) 
3. Lobster meat mil~ee 2.5 
4. Lobster base llavour (paste) 1. ..~ 
prepared, were subjected to organoleptic 
evaluation by a group of ten trained judges 
using the 10-point hedonic scale, viz., 
Excellent-10, Very good- 9, Good- 8,----
-- Acceptable - 5 ------ Poor- 2 and Very 
' ' ' poor-1. 
Lobster analogues were prepared 
with different combinations of ginger-
garlic paste (GG) and lobster base flavour 
(LF), viz., 1:3, 1:4, 1:6, 3:3, 3:4, 3:6, 5:3, 
5:4 and5:6 (GG:LF); the other ingredients 
were varied accordingly (Table 2). 
Lobster analogues, thus prepared, were 
subjected to organoleptic evaluation. 
Table 2: R«elpe or lobster analogu~ prepmd with ginger-garlic putt and 
loblttr base Oavour (pule) In dllfercnl «!mblnatlons 
-~~--- ---- ~-~-~--------1----~~-
_l'ercenlsge 
Ingredient ---, ~-- -------~~----- ~~----------- -- ------
I:J 1:4 1:6 J:J J:4 J:6 5:J 5:4 5:6 
--- -------·----- -~--- ~-----~, 
Surimi 66.23 65.23 63.23 64.23 63.23 61.23 62.23 61.23 59.23 
Salt 01.0() 01.00 01.00 01.00 01.0() 01.00 01.00 01.00 01.0() 
Ice water I 1.32 11.32 11.32 11.32 IIJ2 11.32 11.32 11.32 11.32 
Egg whitC OtOO 04.0() 04.00 04.00 04.0() 04.00 04.00 04.00 04.00 
Starch 11.00 I 1.00 I 1.00 11.00 11.00 11.00 11.00 11.00 11.00 
Monosodium OOAO OOAO 00.40 00.40 00.'10 OOAO OOAO 00.40 OOAO glutamate 
Vegetable oil 02.50 02.50 02.50 02.50 02.50 02.50 02.50 02.50 02.50 
Colour 00.55 00.55 00.5$ 1)1).55 00.55 00.55 0055 00.5$ 00.55 
Ging¢r-garlic 01.00 01.00 01.00 03.00 03.00 03.0() 05.00 05.00 0$.00 paste 
l.obslet base 03.00 04.00 06.00 03.00 OtOO 06.00 03.00 04.00 06.00 
Lobster analogues were coloured by 
applying solutions of annatto seeds (1: 1, 
colour:water), paprika (oil-soluble, 5% 
Flow chart I: Standndizcd method for the prepnration or lobster analogu~s 
frozen S.\lrlmi 
Mixing with ingredients 
(Water 11.32%, Salt 1%. Lobster llavour 4%, MSO 0.4%, 
Oinger.gnrllc paste 3%, Stnrch II% and Egg while 4%) 
Shaping 
(Moulding into lubst~r tail shape using a loh:;ter mould) 
(:olourlngJhe lobster analogues with annatto s~ced~colour 
(Annatto seed:water, l :2) 
~!§!!lC(!<IkiflgJ!t~ (OQ~L@Ol9gU~ 
(28 min CUT t11 adticvc SS'C atJhc geometric c~nlrc of the product nnd procl:'ising 
period ol'll min a1 85to 87'C) 
I. 
!:~~king in trendp.J!!:h~ 
STANDARDISATION OF RECIPE FOR THE PREPARATION OF LOBSTERANALOGUES 105 
w/v in oil), caramel (oil-soluble, 5% w/v 
in oil), beetroot powder (1: 1, 
colour:water) prepared at the rate of 
0.55% oflobster analogue paste. 
Lobster analogue paste was prepared 
following the standardized method (Flow 
chart 1) and recipe (Table 2), moulded into 
the shape of a lobster. The thermometer 
bulb was inserted into the geometric 
centre of the lobster analogues. The 
lobster analogues were steam-cooked and 
the temperature was measured every 
minute. This was continued till the come-
up-time (CUT) to achieve a temperature 
of 85C and further temperature was noted 
during the processing time (PT) of 11 
minutes and cooling period. 
RESULTS AND DISCUSSION 
For the preparation of lobster 
analogues, lobster-shaped mould is 
necessary. A clay mould was prepared 
resembling the shape oflobster tail. Using 
this clay model, a mould was prepared 
with the help of plastic. In the initial trial, 
the lobster analogues prepared from 
surimi tended to loose the grooves 
(resembling the segmentation ofthe body) 
after steaming due to the expansion of the 
fish paste. Therefore, another mould was 
prepared in which the height of the groove 
wall was increased to such a level that the 
lobster analogue could retain the shape 
with segmentation after steaming. 
As can be seen from Table 3, lobster 
analogues prepared with lobster base 
flavour (paste) at the rate of 2.5% of 
lobster analogue paste was found to score 
high values for all the attributes except for 
texture, particularly for the taste 
characteristics as compared to those of 
others with lobster cook water flavour 
Table 3: Standardlled r«lpe or lobster analogue$ prepared wltb 3% ginger-garlic 
)Jaste and 4% lobster base Oa\'our (pule) 
Ingredient 
Surimi 
Wuter 
Egg white 
Starch 
Monosodium glutamate 
Vegetubic oil 
Salt 
Colour 
Ginger-garlic paste 
Lobster base Oavour 
l'ercentage 
62.23 
11.32 
04.00 
11.00 
00.40 
02,50 
01.00 
00.55 
03.00 
04.00 
(both 1:1 and 1 :0.5, whole lobster 
homogenate: water) and lobster meat 
mince (p < 0.05). 
The panelists felt that the lobster 
analogues prepared with lobster cook 
water (both the ratios) have off-odour 
(off-notes). Similarly, Voight et al. (1990) 
reported that there is the presence of off-
notes in crab flavourant. The leaching 
action and the usage of sea water on a 
shoulder meat resulted in these 
undesirable attributes. The most desirable 
odours are present from the cook water, 
tip/leg shells, leg meat and tip meat. In the 
present study, the whole lobster was 
minced, mixed with water and boiled for 
the extraction of flavours. The 
contribution of off-odour to the flavour 
could have been clear had the extraction 
been made from different parts of lobster 
as studied by the above authors in the case 
of crab flavour. 
In the case of lobster analogues 
prepared with lobster meat mince, it was 
observed that there was no proper mixing 
of lobster minced meat, either in raw or 
cooked condition, with the lobster 
analogue paste. The lobster analogues 
prepared with lobster base had high scores 
106 S. B. Satam, V. R. Joshi and A. S. Desai 
for colour attribute as compared to those 
of other flavours. This may be due to the 
fact that paprika colour is added in the 
commercial lobster base flavour unlike 
that of the other flavours. 
The results of organoleptic 
evaluation of lobster analogues prepared 
with different combinations of GG and LF 
showed that the ones prepared with a 
combination of GG and LF in the ratio of 
3:4 scored high values for all the attributes 
as compared to those with 1:3, 1:4, 1:6, 
3:3,3:4,3:6, 5:3,5:4 and5:6 (p < 0.05). 
As the fish paste product are bland in 
taste with white colour and high elasticity, 
the fish paste products are not preferred by 
Indian palate; hence, the addition of high 
level of green chilly, coriander, garlic and 
ginger paste (GCGG) for different paste 
products such as 20% GCGG fish 
chikuwa (Bhatkar, 1998); fish ball in 
curry product requires 3% GCGG 
(Balange, 1999); fish ball in curry from 
mackerel mince bleached and unbleached 
requires 5% GCGG (Kamat, 1999); wada 
shaped fish kamaboko and kamaboko 
with palak bhaji mixture require 20% 
GCGG (Thorat, 2000); 15.2% GCGG 
mixture is required for fish ball with 
pudina (Dagare, 2001); 20% of GCGG 
mixture is necessary for fish ball in 
spinach curry (Mote, 2001); and 15.2% 
GCGG mixture is required for kamaboko 
with carrot bhaji (Famandes, 2001 ). 
The difference between the present 
study and the ones mentioned above may 
be due to the combination of GG and LF 
rather than GCGG alone. As the colour is 
added, only GG was selected so that the 
colour added is not masked. The lobster 
analogues coloured with annatto seed 
solution (1: 1, colour: water) were found to 
be significantly different from those of 
others coloured with beetroot colour, 
caramel colour and paprika colour, not 
from synthetic orange-red colour (p < 
0.05). 
However, the colour scores for 
lobster analogues coloured with annatto 
seed colour had higher average values for 
the colour attribute than that of synthetic 
orange-red colour. Apart from this, Lauro 
(2000) reported that surimi paste could be 
coloured with artificial or natural colours. 
The ever-increasing consumer demand 
for "all natural" products favour natural 
colours as being more compatible with the 
image of surimi. Therefore, natural 
annatto seed colour was selected. The 
lobster analogues coloured with annatto 
seed solution (1 :2, annatto seed:water) 
had scored high values for the colour 
attribute as compared to those with 1: 1 
and 1:1.5 ( colour:water) ratios. 
The lobster analogues coloured with 
annatto seed colour solution with the 
concentration of 1 :2 (annatto seeds:water) 
were found to be significantly different 
from those of others (p<0.05). Therefore, 
annatto seed colour at the concentration of 
1:2 (annatto seeds:water) was selected for 
lobster analogues. 
Fish paste was prepared as per the 
standardized method (Table 3) and 
recipe, moulded into lobster tail shape and 
further annatto seed colour (1:2, 
colour:water) was applied with brush on 
the moulded lobster paste. 
In order to pasteurize lobster 
analogues, it is necessary to measure the 
temperature at the geometric centre of 
lobster analogues so as to find out CUT, 
PT and holding time (HT), which will be 
STANDARDISATION OF RECIPE FOR THE PREPARATION OF LOBSTERANALOGUES 107 
essential in fixing the duration of 
pasteurization in steam cooker. Therefore, 
it was planned to cook lobster analogues 
in steam cooker at 1 OOC. It was observed 
that the CUT to achieve a temperature of 
85C at the geometric centre of lobster 
analogues is 28 minutes and at aPT of 11 
minutes (87.0C). 
Shie and Park (1999) reported that 
the internal temperature reached 7 5 and 
85C after six minutes at 75 and 85C water 
baths, respectively. Keeping surimi at an 
internal temperature of 75C for an 
additional five minutes is enough to result 
in zero aerobic plate count (APC). 
At the three processing temperatures 
(75, 85 and 93C), 15 minute was enough 
toresultinzeroAPC.At 15-minutePT, the 
two major characteristics of surimi 
(texture and colour) were more preferable 
at 75 and 85C than at 93C. This indicated 
that 15 minutes at 75 or 85C is the 
optimum thermal processing condition 
(Shie and Park, 1999). 
Similarly, many scientists (Balange, 
1999; Dagare, 2001; Farnandes, 2001; 
Mote, 2001) have selected a temperature 
of 85C for processing considering the 
microbiological and textural 
characteristics. The temperature of 85C 
was selected for pasteurization based on 
the report that surimi when kept at 7 5C for 
11 minutes (internal temperature) resulted 
in zero APC (Shie and Park, 1999). 
Therefore, pasteurization of lobster 
analogues at 85C for 11 minutes was 
chosen. 
ACKNOWLEDGEMENTS 
The authors wish to thank the 
Associate Dean, College of Fisheries, 
Ratnagiri, for his kind encouragement and 
the facilities provided. 
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Standardisation of recipe for the preparation of lobster analogues

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