Textural and flavor qualities of precooked crayfish (Procambarus clarkia): effect of trehalose soaking, precooking methods and reheating treatment
摘要
This study aimed to comprehensively explore the effects of trehalose, precooking methods, freeze-thaw treatments, and reheating on the texture and flavor of crayfish products. The combination of trehalose treatment and frying precooking helped to maintain integrity of muscle fiber structure and effectively retarded transformation of bound water into free water during freeze-thaw cycles and contributed to improvement of color and texture of the crayfish products. Total quantity of amino acids decreased in the precooked (steamed and fried) crayfish. However, proportion of umami-associated amino acids increased from 2.470 mg/100 g to 4.460 mg/100 g in fried crayfish. The oxidative breakdown and degradation of unsaturated fatty acids, such as oleic acid, linoleic acid and linolenic acid during precooking promoted formation of octanal, nonanal and 1-octen-3-ol, while the formation of 1-octen-3-ol, 3-methylbutanal, hexanal, 1-hexanol, octanal were higher in the frying products than that in the steaming products. Reheating treatment of the frozen precooked crayfish induced generation of warmed-over flavor (WOF) compounds, and compared to the steamed crayfish, reheating treatment promoted generation of higher levels of WOF compounds in the fried crayfish. These findings provide valuable insights for optimizing of crayfish processing and consumption procedures.