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Shelf-stability enhancement of precooked red claw crayfish (Cherax quadricarinatus) tails by modified CO2/O2/N2 gas packaging
Authors:Gong Chen
Affiliation:Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
Abstract:Three types of packaging systems were compared for their influence on the storage stability (2 °C) of precooked and peeled red claw crayfish tails. Modified atmosphere packaging (MAP; with 80%CO2/10%O2/10%N2) almost totally inhibited the growth of aerobic bacteria and coliforms when compared with aerobic polyvinylchloride packaging (PVCP) and vacuum packaging (VP). MAP also prevented a pH rise, purge loss, and texture toughening or softening of stored red claw when compared with PVCP or VP (P<0.05). Lipid oxidation was minimal in all three packaging systems. Thus, MAP offers an attractive means to preserve the shelf life of precooked red claw stored under refrigerated retail display conditions.
Keywords:Red claw crayfish   Cherax   Precooking   Modified atmosphere packaging   Microbiology
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