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.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序