Effects of freeze-thaw cycles on physicochemical properties and structure of cooked crayfish (Procambarus clarkii)  

作　　者：Jiping Han Yingjie Sun Rongxue Sun Tao Zhang Cheng Wang Ning Jiang 

机构地区：[1]Institute of Farm Product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,People’s Republic of China [2]College of Food and Bioengineering,Jiangsu University,Zhenjiang 212013,People’s Republic of China [3]Integrated Scientific Research Base for Preservation,Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Areas,Nanjing,People’s Republic of China [4]College of Food Science and Engineering,Nanjing University of Finance&Economics,Nanjing 210014,People’s Republic of China

出　　处：《Food Production, Processing and Nutrition》2022年第1期275-288,共14页食物生产加工与营养（英文）

基　　金：support from the Jiangsu Agricultural Science and Technology Innovation Fund[CX(21)2030];Basic Scientific Research Project of Jiangsu Academy of Agricultural Sciences[ZX(22)5004].

摘　　要：To explore the damage mechanisms of freeze-thaw cycles on cooked crayfish in frozen storage, changes in the phys-icochemical properties and structure of cooked crayfish during the freeze-thaw cycles were investigated. The phys-icochemical properties of cooked crayfish changed significantly after five freeze-thaw cycles. The moisture content, water holding capacity, pH, and textural properties were decreased, while the total color difference, drip loss, and pro-tein and lipid oxidation were significantly increased (P < 0.05). LF-NMR and MRI verified the water loss, and SDS-PAGE showed denaturation/degradation of myofibrillar proteins (MPs). Multiple freeze-thaw cycles promoted the transition from α-helix to β-turn in the secondary structure, the unfolding of tertiary structure, and a significant change in the chemical forces of MPs. SEM results revealed a disruption in the microstructure of muscle fibers. Repeated freeze-thaw cycles reduced the moisture content and distorted the structure of MPs in cooked crayfish, resulting in the disruption of physicochemical properties and its structure.

关 键 词：CRAYFISH Freeze-thaw cycles Myofibrillar proteins STRUCTURE 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]