Study on the Basic Properties of Meat and Shell of Procambarus clarkia in Summer

Abstract

This research was in order to supplement the database of Procambarus clarkii materials. Crayfish was harvested in July and August and then classified into different groups (large, medium, and small) based on their weights. The proximate composition, physicochemical properties of crayfish meat, and the approximate components and apparent structure of crayfish shell were investigated. The main component of crayfish meat was moisture(76.53%~79.22%) and protein (17.63%~19.45%), and pH ranged from 6.88 to 7.30. While in the shell of crayfish, the content of chitin (12.07%~17.43%) and calcium (3.31~5.35 g/100 g) were relative high, and CO/HN (41.33%~47.22%) was major in hydrogen bonds, while the β-sheet (35.21%~40.02%) and β-turn (29.68%~33.5%) were major in secondary structure. With the passage of sampling time and the increase of sample weight, the yield of crayfish meat and the gap between muscle fibers gradually decreased, the water holding capacity, the elasticity and hardness of crayfish meat increased. Moreover, the proportion of protein ordered structure of crayfish shell increased, and the hydrogen bond energy and crystallinity increased. This research could provide practical guidance for the transportation and processing of Procambarus clarkii based on the properties of raw materials.

Keywords

• procambarus clarkii
• shrimp meat
• shrimp shell
• proximate composition
• physicochemical properties
• structure