Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 87, Issue -, Pages 234-240Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2017.07.062
Keywords
HPP; Crayfish; Meat yield; Texture; Histology
Categories
Funding
- Ningbo Public Welfare Major Program [2015C110002]
Ask authors/readers for more resources
The objective of this study was to investigate the effect of ultra-high pressure treatment (0,100, 200, 300, 400, and 500 MPa, respectively) on shucking (crayfish meat yield) and meat properties (moisture content, thermal characteristics, texture properties, protein pattern and microstructure) of red swamp crayfish (Procambarus clarkia). Comparing to the control, the crayfish meat yield increased and the moisture content decreased for the samples with the high pressure treatments, however no significant difference was observed when the pressure above 200 MPa. The denaturation enthalpy (Delta H) of three endothermic peaks normally found at 50 degrees C, 65 degrees C, and 80 degrees C were all significantly shifted to lower value (p < 0.05) after pressure treatment. With the increase of treated pressure, the hardness, springiness and chewiness values were increased sharply at first and then decreased slightly but all higher than those of the control. Microstructure changed obviously with the increase of the ultra-high pressure. Overally, 200 MPa was considered as the optimum treatment condition for crayfish shucking without damage the food quality. The research would provide a reliable reference for ultra-high pressure application in shucking of red swamp crayfish. (C) 2017 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available