Canadian researcher seeking method to freeze lobster for longer

He's hoping to push the six month cap that current methods allow. 

A Nova Scotia researcher is aiming to develop a method to freezer lobster for longer than six months, the amount of time the current method of storing in a briny mixture yields, reports CBC

Shah Razul, chemistry professor at St. Francis Xavier University, was preparing an Atlantic lobster roll for his family when he realized the lobster, which he purchased at a major grocery chain in Singapore, wasn't the same as the fresh Atlantic lobster he'd had in Canada. 

"I was wondering what ingredients they were using to extend the [lobster's] shelf life," he said to the news outlet. "Immediately understanding the freezing process and crystallization of water and all of these kind of issues, I began realizing I'm sure I can come up with something better."

Razul and his research team boiled, de-shelled and froze 90 kilograms -- nearly 200 pounds -- of lobster this summer as the kickoff to his yearlong research project. The current method of freezing cooked lobster in a salty brine can damage the shellfish's tissue, he said, and it doesn't hold up as well. 

The professor and his lab will examine "how compounds known as cryoprotectants can prevent or impede that process at the molecular level," the article stated. "To do so, he added six ingredients to a brine often used in the lobster industry.

"He said the mixture will be appetizing and still taste like lobster juice, but he expects it will react differently under a microscope."

Razul will be using computer simulations to study the freezing process throughout the year, and the project will culminate in a taste test. 


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