Changes in the muscle quality of crayfish (Procambarus clarkii) under low-temperature storage

文献类型： 外文期刊

第一作者： Li, Hailan

作者： Li, Hailan;Qiu, Liang;Liao, Tao;Cai, Fang;Zu, Xiaoyan;Li, Hailan;Liu, Qi;Qiu, Liang;Liao, Tao;Zu, Xiaoyan;Fu, Jianlong;Huang, Yongbing;Cai, Fang

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关键词： Procambarus clarkii; Low temperature storage; Muscle quality; Volatile components; Fatty acid composition

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 215 卷

页码：

收录情况： SCI

摘要： This study used crayfish (Procambarus clarkii) as the research object, analyzed the content of myofibrillar protein (MP) and sulfhydryl group (-SH), microstructure of the muscle fiber tissues, volatile components and fatty acid composition of fresh and vacuum-cooked crayfish tails under the storage temperatures of 0 degrees C and -20 degrees C. The results showed that with the extension of storage time, the MP and -SH contents of crayfish meat decreased significantly (P < 0.05) in both the fresh and cooked groups. When stored at -20 degrees C, the -SH content of the cooked group decreased the most slowly by only about 11%, and the compactness and order of the muscle fibers were better than those of the other groups. During storage, the alpha-helical structure (1653 cm-1) and the randomly curled structure (1662 cm-1) of the proteins in the -20 degrees C group changed more slowly than that in the 0 degrees C group. Further, it was found that the percentage of nonanal and heptanal decreased significantly, and the degradation of unsaturated fatty acids in cooked crayfish was effectively slowed down by storage at -20 degrees C. In conclusion, cooked crayfish are more suitable for low-temperature storage than fresh crayfish, and -20 degrees C storage can inhibit the oxidation of proteins and fats, as well as reduce the loss of nutrients.

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