Elevating sensory quality through a dual-acid preservation strategy in ready-to-eat crayfish (Procambarus clarkii)

Wensi Xu; Qifu Yang; Deyang Li; Xiaoyang Liu; Aihua Deng; Liang Song; Yuxin Liu; Pinhong Yang; Dayong Zhou

doi:10.1016/j.foodchem.2024.142587

Elevating sensory quality through a dual-acid preservation strategy in ready-to-eat crayfish (Procambarus clarkii)

Food Chem. 2024 Dec 19:470:142587. doi: 10.1016/j.foodchem.2024.142587. Online ahead of print.

Authors

Wensi Xu¹, Qifu Yang², Deyang Li³, Xiaoyang Liu³, Aihua Deng⁴, Liang Song³, Yuxin Liu³, Pinhong Yang⁴, Dayong Zhou³

Affiliations

¹ School of Food Science and Technology, Dalian Polytechnic University; National Engineering Research Center of Seafood, Dalian 116034, PR China; College of Life and Environmental Sciences, Hunan University of Arts and Science; Hunan Provincial Collaborative Innovation Center for Efficient and Health Production of Fisheries, Changde 415000, PR China. Electronic address: fly_5xws@sina.com.
² School of Food Science and Technology, Dalian Polytechnic University; National Engineering Research Center of Seafood, Dalian 116034, PR China; College of Life and Environmental Sciences, Hunan University of Arts and Science; Hunan Provincial Collaborative Innovation Center for Efficient and Health Production of Fisheries, Changde 415000, PR China.
³ School of Food Science and Technology, Dalian Polytechnic University; National Engineering Research Center of Seafood, Dalian 116034, PR China.
⁴ College of Life and Environmental Sciences, Hunan University of Arts and Science; Hunan Provincial Collaborative Innovation Center for Efficient and Health Production of Fisheries, Changde 415000, PR China.

PMID: 39736179
DOI: 10.1016/j.foodchem.2024.142587

Abstract

This study presents a targeted dual-acid preservation strategy for ready-to-eat crayfish (Procambarus clarkii), integrating a blend of phytic and lactic acids to fortify key sensory attributes throughout the storage phase. The primary objective was to maintain the sensory attributes of the crayfish during a 30-day storage period under 40 °C. Our approach significantly bolstered color retention by suppressing Maillard reactions and lipid oxidation, thereby maintaining the product's visual allure. The strategy also fortified texture stability through the mitigation of oxidative myofibrillar protein degradation, pivotal for the crayfish's sensory experience. By preserving the myofibrillar structure, this dual-acid preservation strategy ensured the longevity of non-volatile flavor compounds and adeptly regulates free water content, averting quality diminution. The study underscores the efficacy of a 0.06 % phytic acid and 0.08 % lactic acid solution in the aquatic food industry, advocating for further exploration into the nuances of application and thermal processing dynamics.

Keywords: Dual-acid preservation; Oxidative degradation; Ready-to-eat crayfish; Sensory attributes; Storage stability.