55-8 |
Quality changes in Australian red claw crayfish (Cherax quadricarinatus) muscle stored at 0°C |
Y. C. TSENG1, Y. L. Xiong1, J. Feng1, S. Blanchard1, J. C. Ramirez-Suarez1, and C. D. Webster2. (1) Dept. of Animal Sciences, Univ. of Kentucky, W.P. Garrigus Bldg., Rm. 103, Lexington, KY 40546, (2) Aquaculture Research Center, Kentucky State Univ., Frankfort, KY 40601 Australian red claw crayfish (Cherax quadricarinatus), also known as Australian freshwater lobster, has recently been introduced to the U.S. as a potential crustacean aquacultural species. While the survival and growth characteristics of red claw are currently being investigated, quality attributes of its meat and the meat storage stability have not been studied. The objectives of our study was to determine quality changes in red claw muscle during refrigerated storage. A total of 70 red claw, randomly sampled from a pool of >200, were used. After sacrifice, the 70 shell-on tails (mean weight 8.33 g) were divided and packaged in seven zip-loc plastic bags (10 in each), sealed, and stored on ice (0°C) in the dark for 0, 1, 3, 5, 7, 10, and 14 days. At the end of each storage period, raw muscle homogenate from pooled five tails were analyzed for lipid peroxidation, proteolysis (SDS-PAGE), and thermal stability (differential scanning calorimetry); and five others were individually cooked (2 min boiling) to determine cooking yield and toughness (Warner-Bratzler shear). Lipid oxidation occurred during storage (TBA values increased from 0.341 µg/g on day 0 to 1.49 µg/g on day 14, P<0.05). All myofibrillar and most sarcoplasmic proteins were remarkably resistant to proteolysis, but they were destabilized during storage (e.g., temperature of the main transition decreased from 72.4°C on day 0 to 63.4°C by day 14; P<0.05). Storage also resulted in a gradual loss in cooking yield, which reached a minimum (89.8%) on day 10, corresponding (r2=0.60) to progressive toughening of the cooked meat. The results indicate that although resistant to proteolytic degradation, red claw muscle is susceptible to protein denaturation and development of oxidative rancidity, and these chemical changes may be responsible for decreased cooking yield and reduced tenderness of meat during refrigerated storage.
Session 55, Muscle Foods: Fresh Meat Quality
|