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Sous vide (SV) and high-pressure processing (HPP) are promising techniques in the development of highquality seafood products. The objectives of this study were to evaluate the impacts of HPP on the physicochemical quality and consumer acceptance of subsequently SV-cooked lobster tails. Raw shucked lobster tails were processed at 150 or 350 MPa for 5 or 10 min. Subsequently, half were SV cooked to a core temperature of 65°C/10 min. Texture profile analysis, shear force, color, salt soluble protein content, water-holding capacity (WHC), moisture content, and weight loss were analyzed. Pressurization at 150 MPa/10 min decreased (P < 0.05) the hardness of raw lobsters compared to non-HPP-treated controls. However, 350 MPa for 5 or 10 min increased (P < 0.05) the shear force in raw and SV-cooked samples. HPP increased (P < 0.05) the L * values but did not affect moisture content, WHC, or weight loss of raw or SV-cooked lobsters. Lobsters were subjected to consumer acceptability testing using a 9-point hedonic scale. Although panelists rated the flavor, texture, and overall liking of the 350 MPa/10 min samples higher than the control and 150 MPa/10 min samples, there were no significant differences among treatment means, indicating that physicochemical changes induced by HPP did not affect consumer acceptance. In addition, approximately 84% of panelists reported that the 350 MPa product met their expectations compared to approximately 75% for the control and 150 MPa treatments. These results suggest that HPP has the potential to be applied in combination with SV cooking to produce consumer-acceptable, value-added lobster products.Practical Application: Lobsters are an expensive menu item in restaurants. However, they are susceptible to being overcooked using conventional methods, producing a tough and rubbery texture. Sous vide cooking is reported to provide evenly cooked lobsters with a succulent and juicy texture. In this study, lobsters were sous vide cooked to reach a core temperature of 65°C, and then maintained at that temperature for 10 min. The application of moderate processing pressures to vacuum-packaged raw lobsters prior to SV cooking altered some physicochemical attributes but has the potential to increase the availability of high-quality, minimally processed seafood with good consumer acceptability.

Rice bran oil extracted from extrusion‐stabilized bran was processed to a high quality salad oil. Stabilization prevented free fatty acid formation in rice bran prior to solvent extraction of the oil and thus increased the yield of refined oil. The flake form of the stabilized bran allowed rapid solvent percolation and efficient lipid extraction. Degumming soon after extraction removed a larger proportion of the gums and waxes and resulted in a higher yield of refined oil than if this procedure was delayed. Alkali refining was found to be most efficient with a concentration of 16° Bé (2.77M) NaOH and 0.5% NaOH excess. Acid activated clay was effective in removing color from the refined oil, and the addition of charcoal did not improve bleaching ability. Stabilization temperatures, within the range studied, did not appear to affect the bleached oil color. Color was measured spectrophotometrically at 537 and 612 nm.

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