您好，欢迎访问湖北省农业科学院 机构知识库！
湖北省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

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

文献类型： 外文期刊

作者： Li, Hailan 1 ; Liu, Qi 2 ; Fu, Jianlong 3 ; Qiu, Liang 1 ; Liao, Tao 1 ; Huang, Yongbing 3 ; Cai, Fang 1 ; Zu, Xiaoyan 1 ;

作者机构： 1.Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Key Lab Cold Chain Logist Technol Agroprod, Minist Agr & Rural Affairs, Wuhan 430064, Peoples R China

2.Hubei Innovat Ctr Agr Sci & Technol, Agroprod Proc Res Sub Ctr, Wuhan 430064, Peoples R China

3.Wuhan Univ Technol, Sch Resources & Environm Engn, Wuhan 430070, Peoples R China

4.Hubei Engn Res Ctr Agr Prod Irradiat, Wuhan 430064, Peoples R China

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.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：湖北省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台