Application of mixed natural preservatives to improve the quality of crayfish during frozen storage
文献类型： 外文期刊
作者： Sun, Rongxue 1 ; Wang, Qing 1 ; Sun, Yingjie 1 ; Jiang, Ning 1 ; Wang, Cheng 1 ; Liu, Qianyuan 1 ; Li, Zhiqiang 1 ; Wang, Xingna 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China
2.Minist Agr & Rural Affairs, Integrated Sci Res Base Preservat Storage & Proc T, Nanjing 210014, Jiangsu, Peoples R China
3.Shandong Inst Prod Qual Inspect, Jinan 250101, Shandong, Peoples R China
关键词： Epsilon-polylysine hydrochloride; Rosemary extract; Tea polyphenols; Physicochemical properties; Protein degradation
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 487 卷
页码：
收录情况： SCI
摘要： To maintain the quality of crayfish during frozen storage, this study investigated the preservation effect of mixed natural preservatives (MNP) that consist of epsilon-polylysine hydrochloride, rosemary extract and tea polyphenols. Moreover, the efficacy of MNP was compared with liquid nitrogen quick-freezing (NQ) and chemical preservatives (PS), which represent the common preservation techniques for frozen crayfish. The results revealed that the MNP treatment significantly retarded the quality deterioration of frozen crayfish, followed by the PS and NQ treatments. The highest total sulfhydryl contents and lowest carbonyl contents indicated that the MNP treatment efficiently suppressed the degradation of myofibrillar proteins in crayfish, which was further confirmed by the TCA-soluble peptides and SDS-PAGE assay. Moreover, the MNP treatment effectively inhibited the water migration and sensorial deterioration in frozen crayfish. Overall, this study provided useful information on the potential application of MNP to enhance the storage quality of frozen crayfish.
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