Influence of energy removal rate on the quality of minced meat from undersized crawfish during frozen storage
Abstract Undersized crawfish have little economic value and are often discarded. Producing crawfish minced meat (CMM) from undersized crawfish and using an appropriate freezing technique may enable an economically viable market. The objective of this research was to evaluate the effect of the energy...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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BMC
2020-09-01
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| Series: | Food Production, Processing and Nutrition |
| Subjects: | |
| Online Access: | http://link.springer.com/article/10.1186/s43014-020-00033-x |
| _version_ | 1819226817655996416 |
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| author | Franklin Bonilla Vondel Reyes Alexander Chouljenko Bennett Dzandu Subramaniam Sathivel |
| author_facet | Franklin Bonilla Vondel Reyes Alexander Chouljenko Bennett Dzandu Subramaniam Sathivel |
| author_sort | Franklin Bonilla |
| collection | DOAJ |
| description | Abstract Undersized crawfish have little economic value and are often discarded. Producing crawfish minced meat (CMM) from undersized crawfish and using an appropriate freezing technique may enable an economically viable market. The objective of this research was to evaluate the effect of the energy removal rate using two techniques, cryogenic freezing (CF) and air blast freezing (BF), on CMM’s quality during frozen storage. CMM was separated into two batches; one batch was cryogenically frozen with liquid nitrogen and the other batch was frozen with an air blast freezer. CMM batches were frozen and stored at − 18 °C. They were analyzed for moisture content, color, pH, and lipid oxidation during 180 days of storage. The CMM yield was 64.67% of the total crawfish weight. Cryogenic freezing achieved the highest freezing rate. Cryogenically frozen CMM showed 22% less lipid oxidation than CMM frozen by air blast freezing at 180 days of storage. This study showed that CMM could be mechanically produced from undersized crawfish and freezing techniques with high energy removal rate could better maintain quality attributes for CMM during frozen storage. Graphical abstract |
| first_indexed | 2024-12-23T10:31:31Z |
| format | Article |
| id | doaj.art-98064f5b99e742fda92c0a7a22911601 |
| institution | Directory Open Access Journal |
| issn | 2661-8974 |
| language | English |
| last_indexed | 2024-12-23T10:31:31Z |
| publishDate | 2020-09-01 |
| publisher | BMC |
| record_format | Article |
| series | Food Production, Processing and Nutrition |
| spelling | doaj.art-98064f5b99e742fda92c0a7a229116012022-12-21T17:50:25ZengBMCFood Production, Processing and Nutrition2661-89742020-09-01211810.1186/s43014-020-00033-xInfluence of energy removal rate on the quality of minced meat from undersized crawfish during frozen storageFranklin Bonilla0Vondel Reyes1Alexander Chouljenko2Bennett Dzandu3Subramaniam Sathivel4School of Nutrition and Food Sciences, 220 Wilson Laboratories, Louisiana State University Agricultural CenterSchool of Nutrition and Food Sciences, 220 Wilson Laboratories, Louisiana State University Agricultural CenterSchool of Nutrition and Food Sciences, 220 Wilson Laboratories, Louisiana State University Agricultural CenterSchool of Nutrition and Food Sciences, 220 Wilson Laboratories, Louisiana State University Agricultural CenterSchool of Nutrition and Food Sciences, 220 Wilson Laboratories, Louisiana State University Agricultural CenterAbstract Undersized crawfish have little economic value and are often discarded. Producing crawfish minced meat (CMM) from undersized crawfish and using an appropriate freezing technique may enable an economically viable market. The objective of this research was to evaluate the effect of the energy removal rate using two techniques, cryogenic freezing (CF) and air blast freezing (BF), on CMM’s quality during frozen storage. CMM was separated into two batches; one batch was cryogenically frozen with liquid nitrogen and the other batch was frozen with an air blast freezer. CMM batches were frozen and stored at − 18 °C. They were analyzed for moisture content, color, pH, and lipid oxidation during 180 days of storage. The CMM yield was 64.67% of the total crawfish weight. Cryogenic freezing achieved the highest freezing rate. Cryogenically frozen CMM showed 22% less lipid oxidation than CMM frozen by air blast freezing at 180 days of storage. This study showed that CMM could be mechanically produced from undersized crawfish and freezing techniques with high energy removal rate could better maintain quality attributes for CMM during frozen storage. Graphical abstracthttp://link.springer.com/article/10.1186/s43014-020-00033-xCrawfishMinced meatCryogenic freezingAir blast freezing |
| spellingShingle | Franklin Bonilla Vondel Reyes Alexander Chouljenko Bennett Dzandu Subramaniam Sathivel Influence of energy removal rate on the quality of minced meat from undersized crawfish during frozen storage Food Production, Processing and Nutrition Crawfish Minced meat Cryogenic freezing Air blast freezing |
| title | Influence of energy removal rate on the quality of minced meat from undersized crawfish during frozen storage |
| title_full | Influence of energy removal rate on the quality of minced meat from undersized crawfish during frozen storage |
| title_fullStr | Influence of energy removal rate on the quality of minced meat from undersized crawfish during frozen storage |
| title_full_unstemmed | Influence of energy removal rate on the quality of minced meat from undersized crawfish during frozen storage |
| title_short | Influence of energy removal rate on the quality of minced meat from undersized crawfish during frozen storage |
| title_sort | influence of energy removal rate on the quality of minced meat from undersized crawfish during frozen storage |
| topic | Crawfish Minced meat Cryogenic freezing Air blast freezing |
| url | http://link.springer.com/article/10.1186/s43014-020-00033-x |
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