Academic Journal
Effect of antifreeze on the quality of cooked crawfish tail meat after freeze-thawed
| العنوان: | Effect of antifreeze on the quality of cooked crawfish tail meat after freeze-thawed |
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| المؤلفون: | HU Xiao-bo, CHEN Wen-fei, GU Ze-mao, ZHOU Sheng-bi, XIONG Shan-bai, HU Yang |
| المصدر: | Shipin yu jixie, Vol 39, Iss 1, Pp 116-124,151 (2023) |
| بيانات النشر: | The Editorial Office of Food and Machinery, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Food processing and manufacture |
| مصطلحات موضوعية: | antifreeze, crawfish, freeze-thaw, compound phosphate, trehalose, sorbitol, Food processing and manufacture, TP368-456 |
| الوصف: | Objective: The study aimed to improve the storage quality of frozen cooked crawfish tail meat. Methods: Crawfish tail meat were immersed in different proportions of complex phosphate, trehalose and sorbitol antifreeze agents. The thawing loss rate, water content and distribution, water retention, salt-soluble protein, total thiol content, texture properties of crawfish tail meat after freeze-thawed were measured, and the microstructure changes were observed to evaluate the effect of each antifreeze agent. The antifreeze agent with better effect was selected as horizontal factor to design orthogonal experiment, so as to optimize the appropriate recipe of antifreeze agents. Results: 1.5% complex phosphate, 8% trehalose or 10% sorbitol had better cryoprotective effect; The compound antifreeze agent group （1% compound phosphate +6% trehalose +6% sorbitol） had the best cryoprotective effect, and the thawing loss rate was 9.97% under this condition, which was significantly lower than that of the single antifreeze agent group （15.95%, 17.44%, 16.78%）.The combined antifreeze agent group could significantly improve the binding ability of shrimp meat with water and inhibit the damage of ice crystals to muscle tissue during the freeze-thaw process. Conclusion: The combination of antifreeze agents （1% compound phosphate +6% trehalose +6% sorbitol） could effectively improve the cryoprotective ability of cooked crayfish tail meat. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Chinese |
| تدمد: | 1003-5788 |
| Relation: | http://www.ifoodmm.com/spyjxen/article/abstract/20230121; https://doaj.org/toc/1003-5788 |
| DOI: | 10.13652/j.spjx.1003.5788.2022.80378 |
| URL الوصول: | https://doaj.org/article/58bbbe222e3747278e127ed0a6858690 |
| رقم الانضمام: | edsdoj.58bbbe222e3747278e127ed0a6858690 |
| قاعدة البيانات: | Directory of Open Access Journals |
| تدمد: | 10035788 |
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| DOI: | 10.13652/j.spjx.1003.5788.2022.80378 |