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Effects of freezing temperature and frozen storage on the biochemical and physical properties of Procambarus clarkii/

Author(s) : SHI L., XIONG G., DING A., et al.

Type of article: Article, IJR article

Summary

The objective of this work was to investigate the freezing temperature (liquid nitrogen, -80, -30 and -18?°C) and storage duration (1, 4, 12 and 24 weeks) on the properties of red swamp crayfish. With the increase of frozen storage duration, the Ca2+-ATPase activity, salt soluble protein content, total and reactive sulfhydryl content of myofibrillar protein extracted from red swamp crayfish significantly decreased (P?0.05) and expressible moisture significantly increased (P?0.05), while the hardness increased at week 4 and decreased later (P?0.05) except for samples subjected to freezing treatments at liquid nitrogen and -18?°C. The results suggested that the shelf-life of crayfish was recommended to be 1 month. Combination of the influence of temperature difference between freezing and storage and freezing rate on the final quality of product, freezing at -30?°C could be considered as the suitable processing for red swamp crayfish.

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Pages: 223-229

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Details

  • Original title: Effects of freezing temperature and frozen storage on the biochemical and physical properties of Procambarus clarkii/
  • Record ID : 30024032
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 91
  • Publication date: 2018/07
  • DOI: http://dx.doi.org/10.1016/j.ijrefrig.2018.04.027

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