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<p>This study evaluated the combined effect of a silver carp muscle hydrolysate (SCMH) /chitosan coating and immersion frozen storage (IFS) on the quality of crayfish during frozen storage. Samples treated with the combined strategy (SCMH + IFS) were compared with those under traditional air-frozen storage (AFS) over 60 days. Quality was assessed based on sensory attributes, physicochemical properties, endogenous enzyme activities, and ice crystal morphology. The SCMH + IFS treatment achieved rapid freezing, reduced temperature fluctuation (± 0.21&#xa0;°C), and better maintained sensory quality. After 60 days, the SCMH + IFS group showed lower drip loss (10.2%), K value (18.0%), and TBARS level (0.73&#xa0;mg/kg), together with higher protein solubility (49.89&#xa0;mg/g) and Ca<sup>2+</sup>-ATPase activity (0.63 µmol Pi·min<sup>− 1</sup>·mg<sup>− 1</sup>). Increases in polyphenol oxidase, cathepsin B, and cathepsin B + L activities were also milder in the SCMH + IFS group (1.54-, 1.42-, and 1.46-fold, respectively) than in the AFS group (5.1-, 1.89-, and 1.86-fold). Moreover, ice crystal formation and recrystallization were significantly suppressed under SCMH + IFS. These results demonstrate that the SCMH + IFS strategy effectively enhances the quality of frozen crayfish and represents a promising method for its cryopreservation.</p>

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Enhancing quality of cryopreserved crayfish: a strategy combining silver carp muscle hydrolysate and immersion frozen storage

  • 期刊论文

  • 发表日期：

    2026年2月21日

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  • Xiuping Li,
  • Jialei Li,
  • Xianghong Li,
  • Yiqun Huang,
  • Yongle Liu,
  • Faxiang Wang,
  • Bin He

摘要

This study evaluated the combined effect of a silver carp muscle hydrolysate (SCMH) /chitosan coating and immersion frozen storage (IFS) on the quality of crayfish during frozen storage. Samples treated with the combined strategy (SCMH + IFS) were compared with those under traditional air-frozen storage (AFS) over 60 days. Quality was assessed based on sensory attributes, physicochemical properties, endogenous enzyme activities, and ice crystal morphology. The SCMH + IFS treatment achieved rapid freezing, reduced temperature fluctuation (± 0.21 °C), and better maintained sensory quality. After 60 days, the SCMH + IFS group showed lower drip loss (10.2%), K value (18.0%), and TBARS level (0.73 mg/kg), together with higher protein solubility (49.89 mg/g) and Ca2+-ATPase activity (0.63 µmol Pi·min− 1·mg− 1). Increases in polyphenol oxidase, cathepsin B, and cathepsin B + L activities were also milder in the SCMH + IFS group (1.54-, 1.42-, and 1.46-fold, respectively) than in the AFS group (5.1-, 1.89-, and 1.86-fold). Moreover, ice crystal formation and recrystallization were significantly suppressed under SCMH + IFS. These results demonstrate that the SCMH + IFS strategy effectively enhances the quality of frozen crayfish and represents a promising method for its cryopreservation.