Analysis of factors affecting the browning of crayfish hepatopancreas after high-temperature sterilization
文献类型： 外文期刊
作者： Tan, Hongyuan 1 ; Huan, Qi 1 ; Yu, Jinyu 4 ; Lu, Yitin 1 ; Wei, Lingyun 2 ; Shi, Liu 1 ; Yu, Wei 1 ; Qiao, Yu 1 ;
作者机构： 1.Hubei Acad Agr Sci, Minist Agr & Rural Affairs, Inst Agroprod Proc & Nucl Agr Technol, Key Lab Agr Prod Cold Chain Logist, Wuhan 430064, Peoples R China
2.Wuhan Inst Technol, Sch Environm Ecol & Biol Engn, Wuhan 430205, Peoples R China
3.Hubei Univ Technol, Hubei Key Lab Ind Microbiol, Hubei Prov Cooperat Innovat Ctr Ind Fermentat, Key Lab Fermentat Engn,Minist Educ, Wuhan 430068, Peoples R China
4.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China
关键词： Crayfish hepatopancreas; Browning; Maillard reaction
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 223 卷
页码：
收录情况： SCI
摘要： This study focuses on the significant browning of crayfish hepatopancreas during high temperature sterilization, and investigated the impact of the presence of crayfish meat on the Maillard reaction, phenolic oxidation, and lipid oxidation. The results revealed that the browning of the hepatopancreas was more pronounced in the presence of crayfish meat, likely due to the provision of additional substrates by the crayfish meat, which facilitated the browning reaction. These findings indicate that these three factors and their interactions are indeed significant contributors to the browning of the hepatopancreas. Therefore, controlling oxidation and reducing the production of Maillard reaction products may be an effective strategy to inhibit browning of crayfish hepatopancreas after high temperature sterilization. This is of significant practical importance for enhancing the quality and market competitiveness of crayfish processed product.
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