Effect of Ultrasound Combined with Ozone Water Pretreatment on the Bacterial Communities and the Physicochemical Properties of Red Swamp Crayfish Meat (Procambarus clarkii)
文献类型： 外文期刊
作者： Wang, Lan 1 ; Shi, Liu 1 ; Jiao, Chunhai 1 ; Qiao, Yu 1 ; Wu, Wenjing 1 ; Li, Xin 1 ; Wang, Jun 1 ; Ding, Anzi 1 ; Liao, Li; 1 ;
作者机构： 1.Hubei Acad Agr Sci, Inst Agr Prod Proc & Nucl Agr Technol, Fram Prod Proc Res Subctr, Hubei Innovat Ctr Agr Sci & Technol, Wuhan 430064, Peoples R China
关键词： Red swamp crayfish; Bacterial communities; Physicochemical properties; Ultrasound cleaning; Ozone water cleaning
期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：4.465； 五年影响因子：4.793 ）
ISSN： 1935-5130
年卷期： 2020 年 13 卷 10 期
页码：
收录情况： SCI
摘要： The objective of this research was to investigate the impact of ultrasound cleaning (U) combined with ozone water cleaning (O-3) on the bacterial communities and physicochemical properties of red swamp crayfish. After single-factor experiments, 600 W and 45 min for U and 13.28 mg/L and 20 min for O(3)were selected as optimal parameters. The combination of ultrasound followed by ozone water cleaning (U/O-3) showed the better total viable count (TVC) reduction effect in crayfish than ozone water cleaning followed by ultrasound cleaning (O-3/U) and simultaneous ozone water and ultrasound cleaning (U+O-3). As expected, U/O(3)significantly reduced the relative abundance ofPseudoalteromonadaceae,Fusobacteriaceae, andPlesiomonas_shigelloides, and increased the cleanness of crayfish. Compared with the control (samples cleaned with water), the samples subjected to U/O(3)treatment led to the myofibril separations of tail meat and an increase (P< 0.05) in the pH, myofibril fragments index (MFI), and thiobarbituric acid-reactive substance (TBARS) content. However, no significant influence (P> 0.05) was found on the physical and sensory qualities, including the expressible moisture, cooking loss, springiness, overall appearance, odor, taste, and integrity of tail meat. Therefore, U/O(3)could be a potential cleaning method for crayfish in the food industry.
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