Effects of quantitative marinating on meat quality, biogenic amines, and flavor compounds in crayfish meat
Stewing is a traditional processing method, commonly used for crayfish meat (Procambarus clarkii). In this study, we used a novel method called quantitative marinating (QM) to reduce industrial waste during crayfish meat processing. The taste, flavor, and aroma of crayfish meat processed by boiling...
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| Language: | English |
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Frontiers Media S.A.
2025-04-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1573987/full |
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| author | Kelang Kang Kelang Kang Fan Zhang Fuhua Fu Fuhua Fu Jie Ouyang Jie Ouyang Yingjuan Wei Yingjuan Wei Shuhua Lin Shuhua Lin Cheng Jiang Cheng Jiang Meijuan Yu Meijuan Yu Hui Yang Hui Yang |
| author_facet | Kelang Kang Kelang Kang Fan Zhang Fuhua Fu Fuhua Fu Jie Ouyang Jie Ouyang Yingjuan Wei Yingjuan Wei Shuhua Lin Shuhua Lin Cheng Jiang Cheng Jiang Meijuan Yu Meijuan Yu Hui Yang Hui Yang |
| author_sort | Kelang Kang |
| collection | DOAJ |
| description | Stewing is a traditional processing method, commonly used for crayfish meat (Procambarus clarkii). In this study, we used a novel method called quantitative marinating (QM) to reduce industrial waste during crayfish meat processing. The taste, flavor, and aroma of crayfish meat processed by boiling (CON), stewing (SG), and QM were investigated. The results showed that crayfish meat in both SG and QM had higher L* and b* values (P < 0.05). Crayfish meat subjected to QM exhibited significantly greater hardness, gumminess, and chewiness than SG (P < 0.05), which was associated with tightly packed muscle fibers, as observed via scanning electron microscopy. Both QM and SG exhibited lower bitterness and astringency compared with CON, as tested by electronic tongue. A total of 25 types of FAAs content showed significant changes in QM and SG (P < 0.05), with the umami amino acids and total amino acids in QM increased by 19.47 and 52.97%, respectively, compared with SG. The results of flavor 5′-nucleotides showed that GMP, AMP, and IMP in QM increased by 72.87, 48.78 and 51.98% compared with SG, respectively (P < 0.05). Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) identified 31 compounds, with QM having more volatile compounds such as anethole, linalool, and 1-octanol than SG. The levels of biogenic amines of tryptamine, phenethylamine, and histamine in QM decreased significantly compared with SG (P < 0.05). In conclusion, QM significantly improved the meat color, texture profile and taste-related qualities of crayfish meat while reducing the biogenic amines in crayfish meat. |
| format | Article |
| id | doaj-art-304868d8f2df4fedb46ed5f5ee6b73af |
| institution | OA Journals |
| issn | 2296-861X |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Frontiers Media S.A. |
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| series | Frontiers in Nutrition |
| spelling | doaj-art-304868d8f2df4fedb46ed5f5ee6b73af2025-08-20T02:16:44ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2025-04-011210.3389/fnut.2025.15739871573987Effects of quantitative marinating on meat quality, biogenic amines, and flavor compounds in crayfish meatKelang Kang0Kelang Kang1Fan Zhang2Fuhua Fu3Fuhua Fu4Jie Ouyang5Jie Ouyang6Yingjuan Wei7Yingjuan Wei8Shuhua Lin9Shuhua Lin10Cheng Jiang11Cheng Jiang12Meijuan Yu13Meijuan Yu14Hui Yang15Hui Yang16Agricultural Products Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, ChinaYuelushan Laboratory, Changsha, ChinaYuelushan Laboratory, Changsha, ChinaAgricultural Products Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, ChinaYuelushan Laboratory, Changsha, ChinaAgricultural Products Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, ChinaYuelushan Laboratory, Changsha, ChinaAgricultural Products Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, ChinaYuelushan Laboratory, Changsha, ChinaAgricultural Products Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, ChinaYuelushan Laboratory, Changsha, ChinaAgricultural Products Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, ChinaYuelushan Laboratory, Changsha, ChinaAgricultural Products Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, ChinaYuelushan Laboratory, Changsha, ChinaAgricultural Products Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, ChinaYuelushan Laboratory, Changsha, ChinaStewing is a traditional processing method, commonly used for crayfish meat (Procambarus clarkii). In this study, we used a novel method called quantitative marinating (QM) to reduce industrial waste during crayfish meat processing. The taste, flavor, and aroma of crayfish meat processed by boiling (CON), stewing (SG), and QM were investigated. The results showed that crayfish meat in both SG and QM had higher L* and b* values (P < 0.05). Crayfish meat subjected to QM exhibited significantly greater hardness, gumminess, and chewiness than SG (P < 0.05), which was associated with tightly packed muscle fibers, as observed via scanning electron microscopy. Both QM and SG exhibited lower bitterness and astringency compared with CON, as tested by electronic tongue. A total of 25 types of FAAs content showed significant changes in QM and SG (P < 0.05), with the umami amino acids and total amino acids in QM increased by 19.47 and 52.97%, respectively, compared with SG. The results of flavor 5′-nucleotides showed that GMP, AMP, and IMP in QM increased by 72.87, 48.78 and 51.98% compared with SG, respectively (P < 0.05). Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) identified 31 compounds, with QM having more volatile compounds such as anethole, linalool, and 1-octanol than SG. The levels of biogenic amines of tryptamine, phenethylamine, and histamine in QM decreased significantly compared with SG (P < 0.05). In conclusion, QM significantly improved the meat color, texture profile and taste-related qualities of crayfish meat while reducing the biogenic amines in crayfish meat.https://www.frontiersin.org/articles/10.3389/fnut.2025.1573987/fullcrayfish meatquantitative marinatingtextureflavor compoundsbiogenic amine |
| spellingShingle | Kelang Kang Kelang Kang Fan Zhang Fuhua Fu Fuhua Fu Jie Ouyang Jie Ouyang Yingjuan Wei Yingjuan Wei Shuhua Lin Shuhua Lin Cheng Jiang Cheng Jiang Meijuan Yu Meijuan Yu Hui Yang Hui Yang Effects of quantitative marinating on meat quality, biogenic amines, and flavor compounds in crayfish meat Frontiers in Nutrition crayfish meat quantitative marinating texture flavor compounds biogenic amine |
| title | Effects of quantitative marinating on meat quality, biogenic amines, and flavor compounds in crayfish meat |
| title_full | Effects of quantitative marinating on meat quality, biogenic amines, and flavor compounds in crayfish meat |
| title_fullStr | Effects of quantitative marinating on meat quality, biogenic amines, and flavor compounds in crayfish meat |
| title_full_unstemmed | Effects of quantitative marinating on meat quality, biogenic amines, and flavor compounds in crayfish meat |
| title_short | Effects of quantitative marinating on meat quality, biogenic amines, and flavor compounds in crayfish meat |
| title_sort | effects of quantitative marinating on meat quality biogenic amines and flavor compounds in crayfish meat |
| topic | crayfish meat quantitative marinating texture flavor compounds biogenic amine |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2025.1573987/full |
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