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Influence of Gender and Spawning on Meat Quality of Australian Red Claw Crayfish ( Cherax quadricarinatus ) Stored at 2 °C
Author(s) -
Kong Baohua,
Xiong Youling L.,
Fang Caodi,
Thompson Kenneth R.,
Metts Linda S.,
Muzinic Laura A.,
Webster Carl D.
Publication year - 2006
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.1750-3841.2006.00117.x
Subject(s) - cherax quadricarinatus , tenderness , crayfish , claw , zoology , meat tenderness , chemistry , lipid oxidation , biology , fishery , food science , biochemistry , ecology , antioxidant
Shell‐on tails of male (M), nonspawning female (F), and spawning female (SF) Australian red claw crayfish ( Cherax quadricarinatus ) ( n = 270) were aerobically stored at 2 °C up to 10 d to monitor meat quality changes under a retail condition. Percentage protein of SF muscle was higher ( P < 0.05) and moisture and ash content lower ( P < 0.05) than those of M and F muscles. The pH of muscle changed during storage, with SF generally having a lower value than M or F ( P < 0.05). Lipid oxidation increased during the 1st 5 d and no significant difference existed between the 3 muscle groups. Cooking yield of SF (91.72%) at 10 d was significantly lower than that of M (96.25%) or F (97.81%), and its muscle shear force was also higher ( P < 0.05) than M at 0, 3, 5, and 7 d and than F at 5 and 7 d. Sensory panel results (cooked meat tenderness, juiciness) were significantly correlated with instrumental results (shear force, cooking yield), with SF showing a lower meat tenderness, juiciness, and overall acceptability than M and F samples.