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Textural Attributes of Mechanically and Cryogenically Frozen Whole Crayfish (Procambarus clarkii)
Author(s) -
GODBER J.S.,
WANG J.,
COLE M.T.,
MARSHALL G.A.
Publication year - 1989
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.1365-2621.1989.tb04652.x
Subject(s) - crayfish , zoology , toughness , chemistry , biology , andrology , anatomy , fishery , materials science , composite material , medicine
Textural quality of quick frozen and conventionally frozen whole crayfish was evaluated. Toughness, as measured by Kramer shear press, increased significantly ( p ≤ 0.05) as a result of freezing. Between 6 and 16 wk of frozen storage, toughness increased ( p ≤ 0.05) in seasoned (SCF) samples but remained the same in all other treatments. In all treatments, toughness declined after 16 wk of frozen storage. Individually quick frozen (IQF) samples were more tender ( p ≤ 0.05) than conventionally frozen (CF) samples. Seasoned crayfish had the greatest degree of toughness ( p ≤ 0.05). Extractable protein decreased ( p ≤ 0.05) during frozen storage, with IQF samples showing the smallest changes. SCF samples had significantly ( p ≤ 0.05) lower moisture retention and more ( p ≤ 0.05) lipid oxidation.