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Microbiological and Physicochemical Properties of Red Claw Crayfish ( Cherax quadricarinatus ) Stored in Different Package Systems at 2 °C
Author(s) -
Chen G.,
Xiong Y.L.,
Kong B.,
Newman M.C.,
Thompson K.R.,
Metts L.S.,
Webster C.D.
Publication year - 2007
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.1750-3841.2007.00482.x
Subject(s) - cherax quadricarinatus , crayfish , rouge , modified atmosphere , claw , food science , lipid oxidation , chemistry , vacuum packing , aerobic bacteria , sensory analysis , zoology , biology , fishery , biochemistry , bacteria , shelf life , ecology , antioxidant , genetics , natural language processing , computer science
This study compared 3 package systems for their influence on the stability of shell‐on red claw crayfish tail meat stored at 2 °C for 14 d. Modified atmosphere packaging (MAP, with 80% CO 2 /10% O 2 /10% N 2 ) suppressed ( P < 0.05) the growth of aerobic bacteria and coliforms when compared with aerobic packaging using polyvinylchloride (PVCP) and vacuum packaging (VP). MAP and VP tended to retard lipid oxidation, inhibited Ca‐ATPase activity change, but produced more intense protein denatuation when compared with PVCP. The MAP packaging enhanced proteolysis and resulted in more ( P < 0.05) cooking losses and a higher ( P < 0.05) shear force than VP and PVCP for samples stored for 6 and 14 d ( P < 0.05). Sensory panel results were in general agreement with the physicochemical changes, suggesting that the specific package systems had a significant impact on the quality of refrigerated red claw crayfish raw meat.