Microbiological and physicochemical properties of red claw crayfish (Cherax quadricarinatus) stored in different package systems at 2 degrees C.
This study compared 3 package systems for their influence on the stability of shell-on red claw crayfish tail meat stored at 2 degrees C for 14 d. Modified atmosphere packaging (MAP, with 80% CO(2)/10% O(2)/10% N(2)) suppressed (P < 0.05) the growth of aerobic bacteria and coliforms when compared with aerobic packaging using polyvinylchloride (PVCP) and vacuum packaging (VP). MAP and VP tended to retard lipid oxidation, inhibited Ca-ATPase activity change, but produced more intense protein denatuation when compared with PVCP. The MAP packaging enhanced proteolysis and resulted in more (P < 0.05) cooking losses and a higher (P < 0.05) shear force than VP and PVCP for samples stored for 6 and 14 d (P < 0.05). Sensory panel results were in general agreement with the physicochemical changes, suggesting that the specific package systems had a significant impact on the quality of refrigerated red claw crayfish raw meat.
Chen
G
G
Dept. of Animal and Food Sciences, Univ. of Kentucky, Lexington, KY 40546, USA.
Xiong
Y L
YL
Kong
B
B
Newman
M C
MC
Thompson
K R
KR
Metts
L S
LS
Webster
C D
CD
D000818:Animals; D003400:Astacoidea / Q000382:microbiology*; D001419:Bacteria / Q000254:growth & development*; D015169:Colony Count, Microbial; D003258:Consumer Behavior; D003257:Consumer Product Safety; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D015227:Lipid Peroxidation / Q000502:physiology; D010100:Oxygen / Q000378:metabolism; D017747:Seafood / Q000382:microbiology* / Q000592:standards; D013649:Taste; D013696:Temperature; D013997:Time Factors; D014618:Vacuum
D010100:Oxygen