Effects of High Hydrostatic Pressure and Storage Temperature on Fatty Acids and Non-Volatile Taste Active Compounds in Red Claw Crayfish (Cherax quadricarinatus)
文献类型: 外文期刊
作者: Liu, Chunsheng 1 ; Li, Meng 2 ; Wang, Yuanyuan 3 ; Yang, Yi 2 ; Wang, Aimin 1 ; Gu, Zhifeng 1 ;
作者机构: 1.Hainan Univ, State Key Lab Marine Resources Utilizat South Chi, Haikou 570228, Hainan, Peoples R China
2.Hainan Univ, Ocean Coll, Haikou 570228, Hainan, Peoples R China
3.Chinese Acad Trop Agr Sci, Coconut Res Inst, Wenchang 570311, Peoples R China
关键词: crayfish; high hydrostatic pressure (HHP); cold storage; fatty acids; non-volatile taste active compounds
期刊名称:MOLECULES ( 影响因子:4.927; 五年影响因子:5.11 )
ISSN:
年卷期: 2022 年 27 卷 16 期
页码:
收录情况: SCI
摘要: The effects of high hydrostatic pressure (treated with 200, 400 and 600 MPa) and storage temperatures (4 degrees C and -20 degrees C) on the fatty acids and flavor compounds of red claw crayfish were studied. HHP decreased the PUFA, GMP, IMP and AMP, citric and lactic acids, and PO43- contents, but the FAA, Ca2+ and Cl- contents increased in HHP-treated crayfish compared to untreated crayfish at 0 d. Storage at -20 degrees C could restrain the fatty acids and flavor contents compared to those stored at 4 degrees C. The GMP, AMP, citric acid and PO43- contents decreased, and Ca2+ and Cl- contents increased after storage at 4 degrees C for 15 d (p < 0.05). HHP at 200 and 400 MPa increased EUC on 0 d. No significant changes in EUC were observed after storage at -20 degrees C for 15 d, significant decreases were noted at 4 degrees C than the crayfish stored for 0 d (p < 0.05), except for the untreated group. Generally, HHP at 200 or 400 MPa, and storage at -20 degrees C is beneficial according to the shelling rates and EUC of crayfish.
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