Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage
Thermal treatment is an essential processing method in crayfish processing. This study analyzed the changes in lipids and volatile compounds in crayfish muscle subjected to three thermal processes: boiling (BO), air-frying (AF), and boiling combined air-frying (BO-AF). Aldehydes and heterocyclic com...
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002536 |
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| author | Mingzhu Zhou Dongyin Liu Hongyuan Tan Chao Wang Wei Yu Guangquan Xiong Lan Wang Wenjin Wu Yu Qiao |
| author_facet | Mingzhu Zhou Dongyin Liu Hongyuan Tan Chao Wang Wei Yu Guangquan Xiong Lan Wang Wenjin Wu Yu Qiao |
| author_sort | Mingzhu Zhou |
| collection | DOAJ |
| description | Thermal treatment is an essential processing method in crayfish processing. This study analyzed the changes in lipids and volatile compounds in crayfish muscle subjected to three thermal processes: boiling (BO), air-frying (AF), and boiling combined air-frying (BO-AF). Aldehydes and heterocyclic compounds were found to be the predominant volatile compounds in crayfish muscle during thermal processing and storage. The intensity of lipid oxidation (POV, TBARS and p-AnV) was greatest in AF, and was notably lower in BO-AF. the total concentration of free fatty acids (FFAs) was highest in the AF group (4.14 mg/g) after processing, followed by BO (3.26 mg/g) and BO-AF (2.04 mg/g). During storage, the FFAs content gradually decreased, with generally lower levels observed at 65 °C compared to 45 °C. A total of 383 phospholipid species were identified, phosphatidylethanolamine being the primary difference lipid type in BO (26.7 %) and AF (36.7 %), while fatty acids were the main differential lipid types in BO-AF group, under the comparison between processed and stored. Overall, the BO-AF method improved the flavor sensory and decreased lipid oxidation, compared to the other two methods. These findings provide valuable insights into the effects of different thermal processing and storage methods on the quality and safety of crayfish muscle. |
| format | Article |
| id | doaj-art-94a322b8f23a4cb7a9fa094f7ca19e02 |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
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| series | Food Chemistry: X |
| spelling | doaj-art-94a322b8f23a4cb7a9fa094f7ca19e022025-08-20T03:09:59ZengElsevierFood Chemistry: X2590-15752025-04-012710240610.1016/j.fochx.2025.102406Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storageMingzhu Zhou0Dongyin Liu1Hongyuan Tan2Chao Wang3Wei Yu4Guangquan Xiong5Lan Wang6Wenjin Wu7Yu Qiao8Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China; Key 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, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, 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, China; School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan 430205, ChinaKey Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, 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, China; Corresponding author at: Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.Thermal treatment is an essential processing method in crayfish processing. This study analyzed the changes in lipids and volatile compounds in crayfish muscle subjected to three thermal processes: boiling (BO), air-frying (AF), and boiling combined air-frying (BO-AF). Aldehydes and heterocyclic compounds were found to be the predominant volatile compounds in crayfish muscle during thermal processing and storage. The intensity of lipid oxidation (POV, TBARS and p-AnV) was greatest in AF, and was notably lower in BO-AF. the total concentration of free fatty acids (FFAs) was highest in the AF group (4.14 mg/g) after processing, followed by BO (3.26 mg/g) and BO-AF (2.04 mg/g). During storage, the FFAs content gradually decreased, with generally lower levels observed at 65 °C compared to 45 °C. A total of 383 phospholipid species were identified, phosphatidylethanolamine being the primary difference lipid type in BO (26.7 %) and AF (36.7 %), while fatty acids were the main differential lipid types in BO-AF group, under the comparison between processed and stored. Overall, the BO-AF method improved the flavor sensory and decreased lipid oxidation, compared to the other two methods. These findings provide valuable insights into the effects of different thermal processing and storage methods on the quality and safety of crayfish muscle.http://www.sciencedirect.com/science/article/pii/S2590157525002536CrayfishBoiling combined air-fryingThermal treatmentVolatile compoundsLipid oxidationPhospholipidomics |
| spellingShingle | Mingzhu Zhou Dongyin Liu Hongyuan Tan Chao Wang Wei Yu Guangquan Xiong Lan Wang Wenjin Wu Yu Qiao Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage Food Chemistry: X Crayfish Boiling combined air-frying Thermal treatment Volatile compounds Lipid oxidation Phospholipidomics |
| title | Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage |
| title_full | Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage |
| title_fullStr | Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage |
| title_full_unstemmed | Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage |
| title_short | Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage |
| title_sort | flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air frying during accelerated storage |
| topic | Crayfish Boiling combined air-frying Thermal treatment Volatile compounds Lipid oxidation Phospholipidomics |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525002536 |
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