Comparison of the Quality of Crayfish (Procambarus clarkii) in Different Sampling Months and Sizes
The nutrient composition, yield, water-holding capacity, texture and microstructure of Procambraus clarkii meat from April to June 2020 and three sizes (S: 10~20 g, M: 20~30 g, L: 30~40 g) of crayfish were analyzed and compared. The results showed that the moisture content of crayfish meat tended to...
| Main Authors: | , , , , , , , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-10-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120165 |
| _version_ | 1798017620952219648 |
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| author | Gangpeng SHI Tianqi GAO Feng QUE Chao WANG Yu QIAO Liu SHI Wenjin WU wei YU Anzi DING Xin LI Li LIAO Guangquan XIONG Lan WANG |
| author_facet | Gangpeng SHI Tianqi GAO Feng QUE Chao WANG Yu QIAO Liu SHI Wenjin WU wei YU Anzi DING Xin LI Li LIAO Guangquan XIONG Lan WANG |
| author_sort | Gangpeng SHI |
| collection | DOAJ |
| description | The nutrient composition, yield, water-holding capacity, texture and microstructure of Procambraus clarkii meat from April to June 2020 and three sizes (S: 10~20 g, M: 20~30 g, L: 30~40 g) of crayfish were analyzed and compared. The results showed that the moisture content of crayfish meat tended to decrease with the month of harvesting from April to June, the ash content of crayfish meat was highest in the three sizes of crayfish in May, the 6-S protein content was highest in the S group in June, and the 4-L crude fat content was lowest in the L group in April. The crayfish meat yield decreased with size and month. The pH of crayfish meat was mainly neutral (7.09~7.22). The water-holding capacity of L decreased with increasing sampling month, and the crayfish of S and M showed a trend of decreasing and then increasing. The surface hardness of crayfish flesh gradually decreased and internal hardness increased significantly (P<0.05) with increasing sample size, and the elasticity of crayfish flesh first increased significantly (P<0.05) and then did not change significantly in the S group, while the elasticity of M and L group did not change much. The muscle fiber gap size corresponded to the water-holding capacity, and the gap between liver vesicles was the smallest in the L group in June. The correlation analysis showed that the lower the flesh yield of crayfish, the smaller the gap between muscle fibers, and the more Q-textured and nutritious the crayfish meat. This study provides data to support the commercialization of crayfish in different sampling months and sizes. |
| first_indexed | 2024-04-11T16:10:18Z |
| format | Article |
| id | doaj.art-fddca00935414448a205dbddaea4eee7 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T16:10:18Z |
| publishDate | 2022-10-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-fddca00935414448a205dbddaea4eee72022-12-22T04:14:43ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-10-014319536010.13386/j.issn1002-0306.20211201652021120165-19Comparison of the Quality of Crayfish (Procambarus clarkii) in Different Sampling Months and SizesGangpeng SHI0Tianqi GAO1Feng QUE2Chao WANG3Yu QIAO4Liu SHI5Wenjin WU6wei YU7Anzi DING8Xin LI9Li LIAO10Guangquan XIONG11Lan WANG12Institute of Agro-products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, ChinaInstitute of Agro-products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, ChinaInstitute of Agro-products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, ChinaSchool of Food and Biological Engineering, Hubei University of Technology, Wuhan 430072, ChinaInstitute of Agro-products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, ChinaInstitute of Agro-products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, ChinaInstitute of Agro-products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, ChinaInstitute of Agro-products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, ChinaInstitute of Agro-products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, ChinaInstitute of Agro-products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, ChinaInstitute of Agro-products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, ChinaInstitute of Agro-products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, ChinaInstitute of Agro-products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, ChinaThe nutrient composition, yield, water-holding capacity, texture and microstructure of Procambraus clarkii meat from April to June 2020 and three sizes (S: 10~20 g, M: 20~30 g, L: 30~40 g) of crayfish were analyzed and compared. The results showed that the moisture content of crayfish meat tended to decrease with the month of harvesting from April to June, the ash content of crayfish meat was highest in the three sizes of crayfish in May, the 6-S protein content was highest in the S group in June, and the 4-L crude fat content was lowest in the L group in April. The crayfish meat yield decreased with size and month. The pH of crayfish meat was mainly neutral (7.09~7.22). The water-holding capacity of L decreased with increasing sampling month, and the crayfish of S and M showed a trend of decreasing and then increasing. The surface hardness of crayfish flesh gradually decreased and internal hardness increased significantly (P<0.05) with increasing sample size, and the elasticity of crayfish flesh first increased significantly (P<0.05) and then did not change significantly in the S group, while the elasticity of M and L group did not change much. The muscle fiber gap size corresponded to the water-holding capacity, and the gap between liver vesicles was the smallest in the L group in June. The correlation analysis showed that the lower the flesh yield of crayfish, the smaller the gap between muscle fibers, and the more Q-textured and nutritious the crayfish meat. This study provides data to support the commercialization of crayfish in different sampling months and sizes.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120165procambraus clarkii (crayfish)monthsizequality |
| spellingShingle | Gangpeng SHI Tianqi GAO Feng QUE Chao WANG Yu QIAO Liu SHI Wenjin WU wei YU Anzi DING Xin LI Li LIAO Guangquan XIONG Lan WANG Comparison of the Quality of Crayfish (Procambarus clarkii) in Different Sampling Months and Sizes Shipin gongye ke-ji procambraus clarkii (crayfish) month size quality |
| title | Comparison of the Quality of Crayfish (Procambarus clarkii) in Different Sampling Months and Sizes |
| title_full | Comparison of the Quality of Crayfish (Procambarus clarkii) in Different Sampling Months and Sizes |
| title_fullStr | Comparison of the Quality of Crayfish (Procambarus clarkii) in Different Sampling Months and Sizes |
| title_full_unstemmed | Comparison of the Quality of Crayfish (Procambarus clarkii) in Different Sampling Months and Sizes |
| title_short | Comparison of the Quality of Crayfish (Procambarus clarkii) in Different Sampling Months and Sizes |
| title_sort | comparison of the quality of crayfish procambarus clarkii in different sampling months and sizes |
| topic | procambraus clarkii (crayfish) month size quality |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120165 |
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