Author:
Bonilla Franklin,Reyes Vondel,Chouljenko Alexander,Dzandu Bennett,Sathivel Subramaniam
Abstract
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
Publisher
Springer Science and Business Media LLC
Reference51 articles.
1. AOAC (1995). Official methods of analysis, (17th ed., ). Gaithersburg: AOAC International.
2. AOAC (1999). Official methods of analysis of the Association of Official Analytical Chemists. Arlington: Association of Official Analytical Chemists.
3. Asgharzadeh, A., Shabanpour, B., Aubourg, S. P., & Hosseini, H. (2010). Chemical changes in silver carp (Hypophthalmichthys molitrix) minced muscle during frozen storage: Effect of a previous washing process. Grasas y Aceites, 61(1), 95–101 https://doi.org/10.3989/gya.087109.
4. Awad, A., Powriep, W. D., & Fennema, O. (1968). Chemical deterioration of frozen bovine muscle at −4° C. Journal of Food Science, 33(3), 227–235 https://doi.org/10.1111/j.1365-2621.1968.tb01355.x.
5. Awonorin, S. O. (1989). A model for heat transfer in cryogenic food freezing. International Journal of Food Science & Technology, 24(3), 243–259 https://doi.org/10.1111/j.1365-2621.1989.tb00642.x.
Cited by
5 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献