Abdelnaby Taher, Feng Tingyu, Tiantian Zhang, Jiang Xiaoming, Yuming Wang, Li Zhaojie, Xue Changhu
College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao, 266404, PR China.
Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt.
Heliyon. 2024 May 21;10(11):e31649. doi: 10.1016/j.heliyon.2024.e31649. eCollection 2024 Jun 15.
Customers are increasingly opting for ready-to-eat and easy-to-prepare food products, such as cooked crayfish. It is highly valued for its unique taste, tender meat, and nutritional properties. Therefore, we conducted an investigation into its quality parameters over an 8-week period at -20 °C. Parameters such as water distribution, oxidation reactions, color, microstructure, texture properties, and physicochemical parameters were examined. The physicochemical results indicated that as the storage time increased, the levels of pH and TVB-N (total volatile basic nitrogen) showed a significant increase, while the water holding capacity decreased significantly (P < 0.05). After two months of frozen storage, the carbonyl content and TBARS (thiobarbituric acid reactive substances) increased to 4.15 ± 0.16 nmol/mg protein and 1.6 ± 0.00 mg/kg, respectively. Additionally, the total sulfhydryl content decreased to 4.91 ± 0.10 mol/10 g protein, which had an impact on the quality of the crayfish. Electron microscopy revealed that with increasing storage time, the fiber structure gradually deteriorated due to water crystallization, leading to severe damage and breakage of muscle fibers. Interestingly, these changes related to storage affected color and texture parameters, thereby influencing the overall quality of the crayfish.
消费者越来越倾向于选择即食和易于准备的食品，比如熟小龙虾。小龙虾因其独特的味道、鲜嫩的肉质和营养特性而备受青睐。因此，我们在-20°C下对其质量参数进行了为期8周的调查。研究了水分分布、氧化反应、颜色、微观结构、质地特性和理化参数等指标。理化结果表明，随着储存时间的增加，pH值和TVB-N（总挥发性盐基氮）水平显著升高，而持水能力则显著下降（P<0.05）。冷冻储存两个月后，羰基含量和硫代巴比妥酸反应物（TBARS）分别增至4.15±0.16 nmol/mg蛋白质和1.6±0.00 mg/kg。此外，总巯基含量降至4.91±0.10 μmol/10 g蛋白质，这对小龙虾的品质产生了影响。电子显微镜显示，随着储存时间的增加，由于水结晶，纤维结构逐渐恶化，导致肌肉纤维严重受损和断裂。有趣的是，这些与储存相关的变化影响了颜色和质地参数，从而影响了小龙虾的整体品质。
