Effects of Temperature on the Quality of <i>Procambarus clarkii</i> during Waterless Preservation

MA Shutian; DONG Shiyu; CHEN Mei; DONG Xinlei; ZHOU Xinyi; CHEN Shangli; LIU Xiaoling

doi:10.13386/j.issn1002-0306.2022080088

Issue 9

May. 2023

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JOURNAL OF MECHANICAL ENGINEERING > 2023 > 44(9): 371-379.

MA Shutian, DONG Shiyu, CHEN Mei, et al. Effects of Temperature on the Quality of Procambarus clarkii during Waterless Preservation[J]. Science and Technology of Food Industry, 2023, 44(9): 371−379. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080088

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MA Shutian, DONG Shiyu, CHEN Mei, et al. Effects of Temperature on the Quality of Procambarus clarkii during Waterless Preservation[J]. Science and Technology of Food Industry, 2023, 44(9): 371−379. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080088

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Effects of Temperature on the Quality of Procambarus clarkii during Waterless Preservation

doi: 10.13386/j.issn1002-0306.2022080088

College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China

Received Date: 10 Aug 2022
Issue Publish Date: 01 May 2023

Abstract

Abstract

In order to investigate the effects of temperature on the quality of Procambarus clarkiii during waterless preservation, the changes in survival rates, muscle flesh quality, and physiological indicators of Procambarus clarkiii were analyzed under different waterless storage temperatures. The results showed that the survival rates of Procambarus clarkii in those of 4~16 ℃ groups were 80%~90% after 72 h of waterless preservation, the 24 ℃ group dropped to 40%, and the 32 °C group had reached zero. The moisture content, water-holding capacity, muscle hardness, and elasticity of muscle decreased significantly with the increase in temperature and time (P<0.05). The muscle pH was decreased by the production of lactic acid. The activities of superoxide dismutase (SOD), catalase (CAT), total antioxidant capacity (T-AOC), and malondialdehyde (MDA) content in 4, 24 and 32 ℃ groups were increased significantly with the extension of storage time (P<0.05), the oxidative stress response value of 8~16 ℃ groups was lower than those of 4, 24 and 32 ℃ groups. The activities of acid phosphatase (ACP), alkaline phosphatase (AKP), and lysozyme (LZM) were increased significantly in 4, 24, and 32 ℃ groups (P<0.05), and the changes were relatively stable in those of 8~16 ℃ groups. The results indicated that the survival rates and muscle quality of Procambarus clarkii might be improved by keeping the appropriate low temperature in the range of 12~16 ℃ during waterless preservation, which was related to the maintenance of low oxidative stress levels and good immune mechanisms. The results would provide a theoretical basis for the waterless storage and transportation of Procambarus clarkiii.
- Procambarus clarkii,
- waterless preservation,
- temperature,
- texture,
- physiological indicators

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References(43)

References

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Effects of Temperature on the Quality of Procambarus clarkii during Waterless Preservation

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