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Differences in Color, Texture, and Flavor of Processed Meat from Red Swamp Crawfish (Procambarus clarkii) and White River Crawfish (P. acutus acutus)
Author(s) -
MARSHALL G. A.,
MOODY M. W.,
HACKNEY C. R.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb10230.x
Subject(s) - procambarus clarkii , flavor , swamp , hepatopancreas , biology , significant difference , food science , white (mutation) , color difference , botany , fishery , mathematics , ecology , crayfish , artificial intelligence , biochemistry , statistics , gene , enhanced data rates for gsm evolution , computer science
Red swamp crawfish ( Procambarus clarkii ) and white river crawfish ( P. acutus acutus ) were evaluated for differences in texture, color and flavor of meat and hepatopancreas. A significant difference between species was not detected by sensory evaluation using triangle tests. Analysis of Instron Kramer shear force values showed no significant difference in meat texture. Color analysis of meat and hepatopancreas by Hunterlab colorimeter showed highly significant differences (P < 0.0005) in L‐values and a‐values between the species.