The influence of repeated freezing-thawing (F/T, six cycles) treatment on Australian red claw crayfish (Cherax quadricarinatus,) muscle quality was investigated. For each F/T cycle, five raw tails were analyzed for lipid oxidation, proteolysis, and thermal stability, and another five tails were cooked to determine cooking yield and tenderness (shear). Lipid oxidation occurred during repeated F/T treatment, as evidenced by a marked TEARS increase, i.e., from 0.070 mg/kg (fresh) to 1.201 mg/kg (cycle 6). While F/T induced small proteolytic and thermal stability changes, it caused a major loss in cooking yield as well as in tenderness of meat. The results showed an overall susceptibility of the main quality traits of red claw muscle to F/T abuses. Thus, to retain good eating qualities, red claw tails should not be subjected to more than three F/T cycles.
|Number of pages||14|
|Journal||Journal of Food Quality|
|State||Published - Oct 2003|
ASJC Scopus subject areas
- Food Science
- Safety, Risk, Reliability and Quality