Effects of High Hydrostatic Pressure and Storage Temperature on Fatty Acids and Non-Volatile Taste Active Compounds in Red Claw Crayfish (Cherax quadricarinatus)

文献类型： 外文期刊

第一作者： Liu, Chunsheng

作者： Liu, Chunsheng;Wang, Aimin;Gu, Zhifeng;Liu, Chunsheng;Li, Meng;Yang, Yi;Wang, Aimin;Gu, Zhifeng;Wang, Yuanyuan

作者机构：

关键词： crayfish; high hydrostatic pressure (HHP); cold storage; fatty acids; non-volatile taste active compounds

期刊名称：MOLECULES （ 影响因子：4.927； 五年影响因子：5.11 ）

ISSN：

年卷期： 2022 年 27 卷 16 期

页码：

收录情况： SCI

摘要： The effects of high hydrostatic pressure (treated with 200, 400 and 600 MPa) and storage temperatures (4 degrees C and -20 degrees C) on the fatty acids and flavor compounds of red claw crayfish were studied. HHP decreased the PUFA, GMP, IMP and AMP, citric and lactic acids, and PO43- contents, but the FAA, Ca2+ and Cl- contents increased in HHP-treated crayfish compared to untreated crayfish at 0 d. Storage at -20 degrees C could restrain the fatty acids and flavor contents compared to those stored at 4 degrees C. The GMP, AMP, citric acid and PO43- contents decreased, and Ca2+ and Cl- contents increased after storage at 4 degrees C for 15 d (p < 0.05). HHP at 200 and 400 MPa increased EUC on 0 d. No significant changes in EUC were observed after storage at -20 degrees C for 15 d, significant decreases were noted at 4 degrees C than the crayfish stored for 0 d (p < 0.05), except for the untreated group. Generally, HHP at 200 or 400 MPa, and storage at -20 degrees C is beneficial according to the shelling rates and EUC of crayfish.

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