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Effects of freezing temperature and frozen storage on the biochemical and physical properties of Procambarus clarkii

文献类型： 外文期刊

作者： Shi, Liu 1 ; Xiong, Guangquan 1 ; Ding, Anzi 1 ; Li, Xin 1 ; Wu, Wenjin 1 ; Qiao, Yu 1 ; Liao, Li 2 ; Wang, Lan;

作者机构： 1.Hubei Acad Agr Sci, Inst Agr Prod Proc & Nucl Agr Technol, Farm Prod Proc Res Subctr, Hubei Innovat Ctr Agr Sci & Technol, Wuhan 430064, Hubei, Peoples R China

2.Hubei Acad Agr Sci, Inst Agr Prod Proc & Nucl Agr Technol,

关键词： Red swamp crayfish; Freezing temperature; Storage duration; Protein denaturation; Quality deterioration

期刊名称：INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID （ 影响因子：3.629； 五年影响因子：3.853 ）

ISSN： 0140-7007

年卷期： 2018 年 91 卷

页码：

收录情况： SCI

摘要： The objective of this work was to investigate the freezing temperature (liquid nitrogen, -80, -30 and -18 degrees C) and storage duration (1, 4, 12 and 24 weeks) on the properties of red swamp crayfish. With the increase of frozen storage duration, the Ca2+-ATPase activity, salt soluble protein content, total and reactive sulffiydryl content of myofibrillar protein extracted from red swamp crayfish significantly decreased (P < 0.05) and expressible moisture significantly increased (P < 0.05), while the hardness increased at week 4 and decreased later (P < 0.05) except for samples subjected to freezing treatments at liquid nitrogen and -18 degrees C. The results suggested that the shelf-life of crayfish was recommended to be 1 month. Combination of the influence of temperature difference between freezing and storage and freezing rate on the final quality of product, freezing at -30 degrees C could be considered as the suitable processing for red swamp crayfish. (C) 2018 Elsevier Ltd and IIR. All rights reserved.

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