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Effect of Ultrasound Combined with Ozone Water Pretreatment on the Bacterial Communities and the Physicochemical Properties of Red Swamp Crayfish Meat (Procambarus clarkii)

文献类型：外文期刊

第一作者： Wang, Lan

作者： Wang, Lan;Shi, Liu;Jiao, Chunhai;Qiao, Yu;Wu, Wenjing;Li, Xin;Wang, Jun;Ding, Anzi;Liao, Li;Xiong, Guangquan

作者机构：

关键词： Red swamp crayfish; Bacterial communities; Physicochemical properties; Ultrasound cleaning; Ozone water cleaning

期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （影响因子：4.465；五年影响因子：4.793 ）

ISSN： 1935-5130

年卷期： 2020 年 13 卷 10 期

页码：

收录情况： SCI

摘要： The objective of this research was to investigate the impact of ultrasound cleaning (U) combined with ozone water cleaning (O-3) on the bacterial communities and physicochemical properties of red swamp crayfish. After single-factor experiments, 600 W and 45 min for U and 13.28 mg/L and 20 min for O(3)were selected as optimal parameters. The combination of ultrasound followed by ozone water cleaning (U/O-3) showed the better total viable count (TVC) reduction effect in crayfish than ozone water cleaning followed by ultrasound cleaning (O-3/U) and simultaneous ozone water and ultrasound cleaning (U+O-3). As expected, U/O(3)significantly reduced the relative abundance ofPseudoalteromonadaceae,Fusobacteriaceae, andPlesiomonas_shigelloides, and increased the cleanness of crayfish. Compared with the control (samples cleaned with water), the samples subjected to U/O(3)treatment led to the myofibril separations of tail meat and an increase (P< 0.05) in the pH, myofibril fragments index (MFI), and thiobarbituric acid-reactive substance (TBARS) content. However, no significant influence (P> 0.05) was found on the physical and sensory qualities, including the expressible moisture, cooking loss, springiness, overall appearance, odor, taste, and integrity of tail meat. Therefore, U/O(3)could be a potential cleaning method for crayfish in the food industry.

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