Tetra-µ-acetato-κ8 O:O'-bis-[(3-chloro-pyridine-κN)ruthenium(II,III)](Ru-Ru) hexa-fluorido-phosphate 1,2-di-chloro-ethane monosolvate.

The title compound, [Ru2(µ-O2CCH3)4(C5H4ClN)2]PF6·C2H4Cl2, was obtained via a rapid substitution reaction of 3-chloro-pyridine for water in [Ru2(µ-O2CCH3)4(H2O)2]PF6 in 2-propanol and subsequent crystallization from a di-chloro-ethane solution. The cationic diruthenium(II,III) tetra-acetate core lies on a crystallographic inversion center with Ru-Ru and Ru-N bond lengths of 2.2738 (3) and 2.2920 (17) Å, respectively. The Ru-Ru-N bond angle is close to linear at 176.48 (4)°, and a significant π-stacking inter-action of 3.5649 (16) Šis seen between overlapping pyridine rings of adjacent cations.

Novel carbohydrate blend enhances chemical and sensory properties of lobster (Homarus americanus) after one-year frozen storage.

It has previously been shown that a novel blend of carbohydrates could preserve lobster meat after 6 months of frozen storage. Increased year-round demand for high-quality lobster may make selling to the frozen seafood market an unintended option for some fishermen. Yet, the chemical and sensory changes that occur in lobster meat after one-year frozen storage in this cryoprotectant blend is not known. The objective of this study was to determine the chemical and sensory characteristics of lobster frozen in five different solutions: solution-1 (water); solution-2 (water + NaCl + STPP, sodium tripolyphosphate, 0.5%); solution-3 (water + NaCl + carbohydrate blend); solution-4 (water + NaCl + STPP, 0.25% + carbohydrate blend), and solution-5 (water + NaCl + STPP, 0.5% + carbohydrate blend). No difference (P > 0.05) existed among the treatments with regard to Malondialdehyde levels as a measure of lipid oxidation. Lobster frozen in the cryoprotectant showed increased tenderness, compared to the control which was frozen in water. The lobster meat treated with a combination of the carbohydrate blend and STPP had lower (P < 0.05) moisture content than the control. In addition, consumers preferred (P < 0.05) lobster frozen in the novel cryoprotectant blend and STPP with respect to flavour, texture, and overall acceptability compared to the control. Penalty analysis revealed that overall liking scores were positively associated with the attributes moist and sweet. In conclusion, the combination of the novel carbohydrate blend and STPP enhanced the sensory quality and the chemical properties of frozen lobster, which in turn extended the shelf-life of these products. These findings may have wide implications for the long-term preservation of frozen lobster meat.