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The preservation of the quality of the muscle in frozen Australian red claw crayfish ( Cherax quadricarinatus ) by pre‐storage anti‐oxidant dipping treatments †
Author(s) -
Tseng YenChang,
Xiong Youling L.,
Webster Carl D.
Publication year - 2005
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2005.01004.x
Subject(s) - claw , tbars , cherax quadricarinatus , chemistry , lipid oxidation , cold storage , thiobarbituric acid , food science , rouge , zoology , crayfish , horticulture , botany , biochemistry , lipid peroxidation , biology , fishery , antioxidant , ecology , natural language processing , computer science
Summary Australian red claw crayfish tails were dipped in either 0.06% (w/w) anti‐oxidant solutions (tocopherols, propyl gallate, or rosemary extract) or in water and subsequently stored in a −20 °C freezer. At the end of 0, 1, 3, and 6 months of storage, the raw muscle samples were analysed for lipid oxidation, the thermal stability of proteins, cooking yield and shear force. Red claw treated with anti‐oxidants showed a lower ( P < 0.05) thiobarbituric acid‐reactive substances (TBARS) production than the non‐anti‐oxidant control (dipped in water). Enthalpy of denaturation (ΔH) for the myosin head and shear values for the tails decreased ( P < 0.05) in all samples after 6 months of storage, while cooking yield was unaffected by storage. Overall, red claw muscle was quite stable and the oxidation, measured as TBARS values, was small (<0.3 mg kg −1 ) but could be further stabilized by anti‐oxidant dipping treatments. However the anti‐oxidant dipping did not prevent texture softening in red claw muscle during frozen storage.