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QUALITY CHANGES OF COOKED CRAYFISH ( PROCAMBARUS CLARKII ) TAILS WITHOUT ADDITIVES DURING STORAGE UNDER PROTECTIVE ATMOSPHERES
Author(s) -
CREMADES OLGA,
ÁLVAREZOSSORIO CARMEN,
GUTIERREZGIL JUAN FCO,
PARRADO JUAN,
BAUTISTA JUAN
Publication year - 2011
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2011.00543.x
Subject(s) - crayfish , procambarus clarkii , exportation , fishery , food science , environmental science , biology , chemistry , mathematics , geometry
The aim of this study was to investigate the retardation of quality changes of cooked crayfish ( Procambarus clarkii ) tails by storage under different conditions (vacuum and different protective atmospheres, using atmospheric air as a control). The increase in crayfish tails' shelf life from 6 to 10–12 days is necessary to increase the exportation of cooked crayfish products to European countries, outside of Spain and Portugal. Therefore, the development of storage procedures that delay the loss of freshness and quality of cooked crayfish tails is important to the crayfish industry. We show in this study that the packaging of cooked crayfish tails under a modified atmosphere of composition of 60% N 2 –40% CO 2 delays the quality changes of crayfish tails from 6 to 11–12 days, allowing an expansion of the marketing area of crayfish to the rest of Europe. PRACTICAL APPLICATIONS The aim of this work is to investigate the retardation of quality changes of cooked crayfish tails by storage under different protective atmospheres in an attempt to increase the marketing area. Today, only 10–15% of crayfish (mainly frozen products) manufactured in Spain is exported to Portugal and France. However, there is an increasing demand for cooked crayfish products, mainly cooked tails, which will allow the exportation of more than 65% of the total production. However, to reach this level, it is necessary to increase the shelf life of cooked crayfish tails from 6 to 11–12 days, allowing the exportation to more distant countries such as Holland, Germany and Sweden.