Abstract
SummaryEffects 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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
