Effects of superchilling on quality of crayfish (Procambarus clarkii): water migration, biogenic amines accumulation, and nucleotides catabolism. (8th November 2021)

• Record Type: Journal Article
• Authors: Qin, Lerong; Wu, Yuxin; Chen, Jiwang; Xia, Wenshui; Liao, E; Wang, Haibin
• Is Part Of: International journal of food science & technology. Volume 57:Number 1(2022)
• Page Start: 506
• Page End: 515
• Publication Date: 2021-11-08
• Subjects: Biogenic amines accumulation -- crayfish -- nucleotides catabolism -- superchilling -- water migration; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.15438
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Effects of refrigerated (3.5 ± 0.5 °C), iced (0 ± 0.5 °C) and superchilled (−3.0 ± 1.0 °C) storage on quality of crayfish ( Procambarus clarkii ) were evaluated by monitoring the water migration, microbial contamination, biogenic amines accumulation, and nucleotides catabolism during 21 days. The results indicated that superchilling was effective in accelerating the rate of water migration and reducing total volatile basic nitrogen, trimethylamine, total viable bacteria, Enterobacteriaceae and psychrotrophic bacteria of crayfish. Meanwhile, significant ( P < 0.05) lower putrescine, cadaverine and tyramine contents were observed in superchilled sample (SS), whereas histamine concentrations were at lower levels (0.76–2.31 μmol g −1 ) in all treatments. In addition, the predominant nucleotides degradation pathway in crayfish was the conversion of inosine monophosphate, which was accumulated massively (3.74 µmol g −1 ) in SS at the end of storage. According to the dynamic changes of inosine and hypoxanthine contents, the shelf life of SS was prolonged to 15 days. Abstract : Crayfish muscle was stored at refrigerated (3.5 ± 0.5 °C), iced (0 ± 0.5 °C) and superchilled (−3.0 ± 1.0 °C) conditions. Followed by 21 days of storage, water migration, biogenic amines accumulation, and nucleotides catabolism and other physicochemical properties were evaluated and the results showed that storage condition had a great impact on the shelf of the crayfish.