Microbiological and physicochemical properties of red claw crayfish (Cherax quadricarinatus) stored in different package systems at 2 degrees C |
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| Authors: | Chen G Xiong Y L Kong B Newman M C Thompson K R Metts L S Webster C D |
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| Affiliation: | Authors Chen, Xiong, and Newman are with the Dept. of Animal and Food Sciences, Univ. of Kentucky, Lexington, KY 40546, U.S.A. Author Kong is with the Dept. of Food Science, Northeast Agricultural Univ., Harbin 150030, China. Authors Thompson, Metts, and Webster are with the Aquaculture Research Center, Kentucky State Univ., Frankfort, KY 40601, U.S.A. Direct inquiries to author Xiong (E-mail: ). |
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| Abstract: | ABSTRACT: This study compared 3 package systems for their influence on the stability of shell-on red claw crayfish tail meat stored at 2 °C for 14 d. Modified atmosphere packaging (MAP, with 80% CO2/10% O2/10% N2) suppressed ( P < 0.05) the growth of aerobic bacteria and coliforms when compared with aerobic packaging using polyvinylchloride (PVCP) and vacuum packaging (VP). MAP and VP tended to retard lipid oxidation, inhibited Ca-ATPase activity change, but produced more intense protein denatuation when compared with PVCP. The MAP packaging enhanced proteolysis and resulted in more ( P < 0.05) cooking losses and a higher ( P < 0.05) shear force than VP and PVCP for samples stored for 6 and 14 d ( P < 0.05). Sensory panel results were in general agreement with the physicochemical changes, suggesting that the specific package systems had a significant impact on the quality of refrigerated red claw crayfish raw meat. |
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| Keywords: | lipid oxidation modified atmosphere packaging proteins red claw crayfish sensory properties |
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