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Document IIF

Les effets de la température de congélation et du stockage à l’état congelé sur les propriétés physiques et biochimiques de la Procambarus clarkii.

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

Auteurs : SHI L., XIONG G., DING A., et al.

Type d'article : Article, Article de la RIF

Résumé

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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    20 €

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    Gratuit

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Détails

  • Titre original : Effects of freezing temperature and frozen storage on the biochemical and physical properties of Procambarus clarkii/
  • Identifiant de la fiche : 30024032
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 91
  • Date d'édition : 07/2018
  • DOI : http://dx.doi.org/10.1016/j.ijrefrig.2018.04.027

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