Effects of freeze-thaw cycles on physicochemical properties and structure of cooked crayfish (Procambarus clarkii)
文献类型： 外文期刊
作者： Han, Jiping 1 ; Sun, Yingjie 1 ; Sun, Rongxue 1 ; Zhang, Tao 4 ; Wang, Cheng 1 ; Jiang, Ning 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Farm Prod Proc, Nanjing 210014, Peoples R China
2.Jiangsu Univ, Coll Food & Bioengn, Zhenjiang 212013, Jiangsu, Peoples R China
3.Minist Agr & Rural Areas, Integrated Sci Res Base Preservat Storage & Proc, Nanjing, Peoples R China
4.Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Nanjing 210014, Peoples R China
关键词： Crayfish; Freeze-thaw cycles; Myofibrillar proteins; Structure
期刊名称：FOOD PRODUCTION PROCESSING AND NUTRITION （ 影响因子：4.7； 五年影响因子：5.0 ）
ISSN：
年卷期： 2022 年 4 卷 1 期
页码：
收录情况： SCI
摘要： To explore the damage mechanisms of freeze-thaw cycles on cooked crayfish in frozen storage, changes in the physicochemical properties and structure of cooked crayfish during the freeze-thaw cycles were investigated. The physicochemical properties of cooked crayfish changed significantly after five freeze-thaw cycles. The moisture content, water holding capacity, pH, and textural properties were decreased, while the total color difference, drip loss, and protein and lipid oxidation were significantly increased (P < 0.05). LF-NMR and MRI verified the water loss, and SDS-PAGE showed denaturation/degradation of myofibrillar proteins (MPs). Multiple freeze-thaw cycles promoted the transition from alpha-helix to beta-turn in the secondary structure, the unfolding of tertiary structure, and a significant change in the chemical forces of MPs. SEM results revealed a disruption in the microstructure of muscle fibers. Repeated freeze-thaw cycles reduced the moisture content and distorted the structure of MPs in cooked crayfish, resulting in the disruption of physicochemical properties and its structure.
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