1
|
Abdelnaby T, Feng T, Tiantian Z, Jiang X, Yuming W, Li Z, Xue C. Impact of frozen storage on physicochemical parameters and quality changes in cooked crayfish. Heliyon 2024; 10:e31649. [PMID: 38832270 PMCID: PMC11145225 DOI: 10.1016/j.heliyon.2024.e31649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 05/19/2024] [Accepted: 05/20/2024] [Indexed: 06/05/2024] Open
Abstract
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/105 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.
Collapse
Affiliation(s)
- Taher Abdelnaby
- 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
| | - Tingyu Feng
- Institute of Marine Bioresources for Nutrition and Health Innovation, No.106 Xiangyang Road, 266111, PR China
| | - Zhang Tiantian
- College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao, 266404, PR China
| | - Xiaoming Jiang
- College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao, 266404, PR China
- Institute of Marine Bioresources for Nutrition and Health Innovation, No.106 Xiangyang Road, 266111, PR China
| | - Wang Yuming
- College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao, 266404, PR China
- Institute of Marine Bioresources for Nutrition and Health Innovation, No.106 Xiangyang Road, 266111, PR China
| | - Zhaojie Li
- College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao, 266404, PR China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao, 266404, PR China
- Institute of Marine Bioresources for Nutrition and Health Innovation, No.106 Xiangyang Road, 266111, PR China
| |
Collapse
|
2
|
Yang J, Huang P, Sun B, Yang W, Ou C, Yuan C, Huang T, Wei H. Comparison of freezing and heating treatment sequence on biochemical properties and flavor of swimming crabs (Portunus Trituberculatus) meat during freeze-thaw cycles. Food Res Int 2024; 175:113758. [PMID: 38128998 DOI: 10.1016/j.foodres.2023.113758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 11/07/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
The objective of this study was to compare the effect of freezing and heating treatment sequences on the biochemical properties and flavor of crab (Portunus trituberculatus) meat during freeze-thaw cycles. The results showed that pH, color, K and microstructure changes in the H-F group were not significant with increasing number of freeze-thaw cycles, but TVB-N values increased and WHC values decreased. However, with the increase in the number of freeze-thaw cycles, pH and WHC significantly decreased and TVB-N, L* and K values significantly increased in the C and F-H groups. Proteins were degraded in all groups, but the lower degree of degradation occurred in the H-F group. Although the total free amino acid content decreased with increasing number of freeze-thaw cycles in each group, the high content of AMP and IMP in the H-F group suggested that it still had a better flavor.
Collapse
Affiliation(s)
- Jingjing Yang
- College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China
| | - Peiyuan Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China
| | - Bolun Sun
- School of Nursing, Wenzhou Medical University, Wenzhou, China
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Changrong Ou
- College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Chunhong Yuan
- Faculty of Agriculture, Iwate University, Ueda 3-18-8, Morioka, Iwate 020-8550, Japan
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| | - Huamao Wei
- College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| |
Collapse
|
4
|
Hassanzadazar H, Fathollahi M, Aminzare M, Mohseni M. The Effect of Pistacia atlantica ssp. Kurdica Essential Oil on Chemical, Microbial, and Sensorial Properties of Minced Fish (Oncorhynchus mykiss) during Refrigeration Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1988019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Hassan Hassanzadazar
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Mehdi Fathollahi
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Majid Aminzare
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Mehran Mohseni
- Department of Food and Drug Control, School of Pharmacy, Zanjan University of Medical Sciences, Zanjan, Iran
| |
Collapse
|