Impact of frozen storage on physicochemical parameters and quality changes in cooked crayfish
Taher Abdelnaby,
Tingyu Feng,
Zhang Tiantian,
Xiaoming Jiang,
Wang Yuming,
Zhaojie Li,
Changhu Xue
Affiliations
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; Corresponding author. College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao, 266404, PR China.
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; Corresponding author. College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao, 266404, PR China.
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.
