Changes in the Quality of Crayfish Meat during Frozen Storage
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Abstract:
In order to study the effects of frozen storage on the quality of crayfish meat, live (FX group) and steamed (FS group) crayfish were used as the research objects. Changes in the total volatile basic nitrogen (TVB-N), texture, microstructure, electrophoresis, sulfhydryl groups, thiobarbituric acid reactive substances (TBARS), carbonyl groups, surface hydrophobicity, and infrared spectroscopic properties during the frozen storage of samples in both groups were investigated. During frozen storage, TVB-N gradually increased to 22.93 and 11.90 mg/100 g in the FX and FS groups, respectively, although neither value exceeded the upper safety limit (30 mg/100 g). Similarly, the carbonyl content of shrimp meat increased to 0.094 and 0.042 μmol/g in the FX and FS groups, respectively. In the FX group, surface hydrophobicity increased initially and then decreased, and the sulfhydryl content decreased by 41%. Meanwhile, in the FS group, sulfhydryl content fluctuated in the range of 0.26~0.81 μmol/g. The TBARS value increased initially and then decreased. The texture of crayfish meat became loose during frozen storage, with shortened sarcomeres and obvious degradation of Z- and M-lines. The myosin bands were substantially degraded, and the α-helix and random coil structures of muscle proteins were transformed to β structures. Therefore, steaming pretreatment is beneficial to maintain the quality of crayfish meat during frozen storage.
