Study on the Basic Properties of Meat and Shell of Procambarus clarkia in Summer
This research was in order to supplement the database of Procambarus clarkii materials. Crayfish was harvested in July and August and then classified into different groups (large, medium, and small) based on their weights. The proximate composition, physicochemical properties of crayfish meat, and t...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-12-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023010033 |
| _version_ | 1797448803483123712 |
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| author | Weilun WU Yuting XIA Gangpeng SHI Lan WANG Yu QIAO Jun KANG Liu SHI Qian WU |
| author_facet | Weilun WU Yuting XIA Gangpeng SHI Lan WANG Yu QIAO Jun KANG Liu SHI Qian WU |
| author_sort | Weilun WU |
| collection | DOAJ |
| description | This research was in order to supplement the database of Procambarus clarkii materials. Crayfish was harvested in July and August and then classified into different groups (large, medium, and small) based on their weights. The proximate composition, physicochemical properties of crayfish meat, and the approximate components and apparent structure of crayfish shell were investigated. The main component of crayfish meat was moisture(76.53%~79.22%) and protein (17.63%~19.45%), and pH ranged from 6.88 to 7.30. While in the shell of crayfish, the content of chitin (12.07%~17.43%) and calcium (3.31~5.35 g/100 g) were relative high, and CO/HN (41.33%~47.22%) was major in hydrogen bonds, while the β-sheet (35.21%~40.02%) and β-turn (29.68%~33.5%) were major in secondary structure. With the passage of sampling time and the increase of sample weight, the yield of crayfish meat and the gap between muscle fibers gradually decreased, the water holding capacity, the elasticity and hardness of crayfish meat increased. Moreover, the proportion of protein ordered structure of crayfish shell increased, and the hydrogen bond energy and crystallinity increased. This research could provide practical guidance for the transportation and processing of Procambarus clarkii based on the properties of raw materials. |
| first_indexed | 2024-03-09T14:15:42Z |
| format | Article |
| id | doaj.art-5021cc5756c84c9e8d8f2eff090daede |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-09T14:15:42Z |
| publishDate | 2023-12-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-5021cc5756c84c9e8d8f2eff090daede2023-11-29T01:58:15ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-12-014423455210.13386/j.issn1002-0306.20230100332023010033-23Study on the Basic Properties of Meat and Shell of Procambarus clarkia in SummerWeilun WU0Yuting XIA1Gangpeng SHI2Lan WANG3Yu QIAO4Jun KANG5Liu SHI6Qian WU7School of Food and Bioengical Engineering, Hubei University of Technology, Wuhan 430068, ChinaSchool of Food and Bioengical Engineering, Hubei University of Technology, Wuhan 430068, ChinaSchool of Food and Bioengical Engineering, Hubei University of Technology, Wuhan 430068, ChinaInstitute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, ChinaInstitute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, ChinaHubei Qianwang Ecological Crayfish Industrial Park Group Corporation, Qianjiang 433100, ChinaInstitute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, ChinaSchool of Food and Bioengical Engineering, Hubei University of Technology, Wuhan 430068, ChinaThis research was in order to supplement the database of Procambarus clarkii materials. Crayfish was harvested in July and August and then classified into different groups (large, medium, and small) based on their weights. The proximate composition, physicochemical properties of crayfish meat, and the approximate components and apparent structure of crayfish shell were investigated. The main component of crayfish meat was moisture(76.53%~79.22%) and protein (17.63%~19.45%), and pH ranged from 6.88 to 7.30. While in the shell of crayfish, the content of chitin (12.07%~17.43%) and calcium (3.31~5.35 g/100 g) were relative high, and CO/HN (41.33%~47.22%) was major in hydrogen bonds, while the β-sheet (35.21%~40.02%) and β-turn (29.68%~33.5%) were major in secondary structure. With the passage of sampling time and the increase of sample weight, the yield of crayfish meat and the gap between muscle fibers gradually decreased, the water holding capacity, the elasticity and hardness of crayfish meat increased. Moreover, the proportion of protein ordered structure of crayfish shell increased, and the hydrogen bond energy and crystallinity increased. This research could provide practical guidance for the transportation and processing of Procambarus clarkii based on the properties of raw materials.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023010033procambarus clarkiishrimp meatshrimp shellproximate compositionphysicochemical propertiesstructure |
| spellingShingle | Weilun WU Yuting XIA Gangpeng SHI Lan WANG Yu QIAO Jun KANG Liu SHI Qian WU Study on the Basic Properties of Meat and Shell of Procambarus clarkia in Summer Shipin gongye ke-ji procambarus clarkii shrimp meat shrimp shell proximate composition physicochemical properties structure |
| title | Study on the Basic Properties of Meat and Shell of Procambarus clarkia in Summer |
| title_full | Study on the Basic Properties of Meat and Shell of Procambarus clarkia in Summer |
| title_fullStr | Study on the Basic Properties of Meat and Shell of Procambarus clarkia in Summer |
| title_full_unstemmed | Study on the Basic Properties of Meat and Shell of Procambarus clarkia in Summer |
| title_short | Study on the Basic Properties of Meat and Shell of Procambarus clarkia in Summer |
| title_sort | study on the basic properties of meat and shell of procambarus clarkia in summer |
| topic | procambarus clarkii shrimp meat shrimp shell proximate composition physicochemical properties structure |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023010033 |
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