Effects on quality of crayfish (Procambarus clarkii) meat treated with different thermal processing methods
This study employed four thermal processing methods to cook crayfish meat, including hot-water steaming (HS), hot-water boiling, cold-water steaming (CS), and cold-water boiling (CB). The results indicated that the four thermal treatments had varying effects on the nutritional composition, texture,...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2025-06-01
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| Series: | Food Science of Animal Products |
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| Online Access: | https://www.sciopen.com/article/10.26599/FSAP.2025.9240118 |
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| author | Liu Du Xuan Liu Chuanfeng Hu Dongyin Liu Yu Qiao Wei Yu |
| author_facet | Liu Du Xuan Liu Chuanfeng Hu Dongyin Liu Yu Qiao Wei Yu |
| author_sort | Liu Du |
| collection | DOAJ |
| description | This study employed four thermal processing methods to cook crayfish meat, including hot-water steaming (HS), hot-water boiling, cold-water steaming (CS), and cold-water boiling (CB). The results indicated that the four thermal treatments had varying effects on the nutritional composition, texture, microstructure, and color of the crayfish meat, as well as significant differences in the retention of volatile flavor compounds. Specifically, the cooking loss in the CB group (12.79%) was significantly higher than in the other three groups, but the retention of mineral elements was lower. Microstructural observations revealed that boiling caused more severe damage to the muscle fiber structure compared to steaming, while CB significantly increased the hardness and chewiness of the crayfish meat. The T22 signal intensity of the CB group was significantly lower than that of the other groups, indicating the greatest loss of immobile water in this treatment, while CS better retained moisture in the muscle fibers. Moreover, different cooking methods led to variations in the retention of volatile flavor compounds in the crayfish meat. Among the four methods, HS was most effective in retaining volatile flavor compounds. Overall, steaming treatments were more beneficial for preserving the nutritional components and maintaining better texture of the crayfish meat, while boiling treatments were more conducive to retaining the flavor compounds. Our findings provide valuable insights for selecting thermal processing methods for crayfish and offer useful information for the development of crayfish products. |
| format | Article |
| id | doaj-art-4137dd6fa961468ea143a6f2146a2a4f |
| institution | Kabale University |
| issn | 2958-4124 2958-3780 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Tsinghua University Press |
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| series | Food Science of Animal Products |
| spelling | doaj-art-4137dd6fa961468ea143a6f2146a2a4f2025-08-20T03:48:14ZengTsinghua University PressFood Science of Animal Products2958-41242958-37802025-06-0132924011810.26599/FSAP.2025.9240118Effects on quality of crayfish (Procambarus clarkii) meat treated with different thermal processing methodsLiu Du0Xuan Liu1Chuanfeng Hu2Dongyin Liu3Yu Qiao4Wei Yu5Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, ChinaKey Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, ChinaKey Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, ChinaKey Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, ChinaKey Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, ChinaKey Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, ChinaThis study employed four thermal processing methods to cook crayfish meat, including hot-water steaming (HS), hot-water boiling, cold-water steaming (CS), and cold-water boiling (CB). The results indicated that the four thermal treatments had varying effects on the nutritional composition, texture, microstructure, and color of the crayfish meat, as well as significant differences in the retention of volatile flavor compounds. Specifically, the cooking loss in the CB group (12.79%) was significantly higher than in the other three groups, but the retention of mineral elements was lower. Microstructural observations revealed that boiling caused more severe damage to the muscle fiber structure compared to steaming, while CB significantly increased the hardness and chewiness of the crayfish meat. The T22 signal intensity of the CB group was significantly lower than that of the other groups, indicating the greatest loss of immobile water in this treatment, while CS better retained moisture in the muscle fibers. Moreover, different cooking methods led to variations in the retention of volatile flavor compounds in the crayfish meat. Among the four methods, HS was most effective in retaining volatile flavor compounds. Overall, steaming treatments were more beneficial for preserving the nutritional components and maintaining better texture of the crayfish meat, while boiling treatments were more conducive to retaining the flavor compounds. Our findings provide valuable insights for selecting thermal processing methods for crayfish and offer useful information for the development of crayfish products.https://www.sciopen.com/article/10.26599/FSAP.2025.9240118procambarus clarkiimoisture distributionvolatile flavor substancesmicrostructure |
| spellingShingle | Liu Du Xuan Liu Chuanfeng Hu Dongyin Liu Yu Qiao Wei Yu Effects on quality of crayfish (Procambarus clarkii) meat treated with different thermal processing methods Food Science of Animal Products procambarus clarkii moisture distribution volatile flavor substances microstructure |
| title | Effects on quality of crayfish (Procambarus clarkii) meat treated with different thermal processing methods |
| title_full | Effects on quality of crayfish (Procambarus clarkii) meat treated with different thermal processing methods |
| title_fullStr | Effects on quality of crayfish (Procambarus clarkii) meat treated with different thermal processing methods |
| title_full_unstemmed | Effects on quality of crayfish (Procambarus clarkii) meat treated with different thermal processing methods |
| title_short | Effects on quality of crayfish (Procambarus clarkii) meat treated with different thermal processing methods |
| title_sort | effects on quality of crayfish procambarus clarkii meat treated with different thermal processing methods |
| topic | procambarus clarkii moisture distribution volatile flavor substances microstructure |
| url | https://www.sciopen.com/article/10.26599/FSAP.2025.9240118 |
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