76D-5 |
Quality changes in Australian red claw crayfish (Cherax quadricarinatus) subjected to multiple freeze-thaw cycles |
Y. C. TSENG1, Y. L. Xiong, J. Feng, J. C. Ramirez-Suarez, and C. D. Webster5. (1) Department of Animal Sciences, University of Kentucky, 103 W.P. Garrigus Building, Lexington, KY 40546, (2) Aquaculture Research Center, Kentucky State University, Frankfort, KY 40601 Australian red claw crayfish, Cherax quadricarinatus, has been introduced to the U.S. as a potential aquacultural species. Production characteristics of red claw are currently being investigated; however, information on meat quality during post-harvest handling and storage is not available. Our objective was to investigate quality changes in red claw muscle subjected to multiple freeze-thaw cycles. Sixty shell-on tails (mean weight 7.3 g) were individually frozen in a -20°C blast freezer (2 h) and subsequently packaged in a plastic freezer bag. After storing at -20°C for 1 day, all tails were thawed in a plastic container filled with running tap water (22 ± 2°C) for 30 min simulating handling practices in food services. The freeze-thaw procedure was repeated for six cycles. For each cycle, 10 randomly selected tails were analyzed and the remaining were re-frozen, packaged, and stored for another day. Raw muscle homogenate from pooled five tails were analyzed for lipid oxidation, proteolysis (SDS-PAGE), and thermal stability (differential scanning calorimetry); five others were individually cooked (2 min boiling) to determine cooking yield and toughness (Warner-Bratzler shear). Lipid oxidation occurred upon multiple freeze-thaw treatments, e.g., TBA values increased (P < 0.05) from 0.341 mg/kg (fresh) to 5.827 mg/kg after six freeze-thaw cycles. Myofibrillar and sarcoplasmic proteins showed resistance to proteolysis, but they were destabilized. Maximum transition temperature (Tmax) for myosin head and actin decreased (P < 0.05), respectively, from 50.2°C and 72.6°C (fresh) to 47.9°C and 70.4°C after six freeze-thaw cycles. Freeze-thaw handling also resulted in a gradual loss in cooking yield (P < 0.05), from 98.7% (fresh) to 75.3% after six freeze-thaw cycles, and progressive toughening of cooked meat. Red claw muscle remained stable against temperature abuses up to three freeze-thaw cycles. However, additional freeze-thaw practices caused much detriment to its overall physicochemical and textural quality.
Session 76D, Muscle Foods II
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