The preservation of the quality of the muscle in frozen Australian red claw crayfish (Cherax quadricarinatus) by pre‐storage anti‐oxidant dipping treatments^†

Abstract

Australian red claw crayfish tails were dipped in either 0.06% (w/w) anti-oxidant solutions (tocopherols, propyl gallate, or rosemary extract) or in water and subsequently stored in a )20°C freezer. At the end of 0, 1, 3, and 6 months of storage, the raw muscle samples were analysed for lipid oxidation, the thermal stability of proteins, cooking yield and shear force. Red claw treated with anti-oxidants showed a lower (P < 0.05) thiobarbituric acidreactive substances (TBARS) production than the non-anti-oxidant control (dipped in water). Enthalpy of denaturation (DH) for the myosin head and shear values for the tails decreased (P < 0.05) in all samples after 6 months of storage, while cooking yield was unaffected by storage. Overall, red claw muscle was quite stable and the oxidation, measured as TBARS values, was small (<0.3 mg kg )1 ) but could be further stabilized by anti-oxidant dipping treatments. However the anti-oxidant dipping did not prevent texture softening in red claw muscle during frozen storage.

Quality changes during frozen storage of blue shrimp (Litopenaeus stylirostris) with antioxidant, &#945;-tocopherol, under different conditions

“…These results are in accordance with those reported for several species of crustaceans, which have not exceeded 5 mgMA/kg of muscle in samples that were both stored under ice and frozen (Cadun, et al, 2005;Calder et al, 2005;Kong et al, 2006;Tseng et al, 2005). Dn the other hand, Bak et al (1999) found a significant increase in lipid oxidation of cooked cold-water shrimp (Pandalus borealis) after sixth months of frozen storage with atmospheric air, while the shrimp packaged in modified atmospheres showed no significant differences after the same period.…”

“…Moreover, Tseng et al (2005) found no loss in shear force of Cherax quadricarinatus muscle during frozen storage with antioxidant for three months. These findings are consistent with the results obtained in this study; the texture of muscle of marine organisms is influenced by the use of antioxidants.…”

“…Dn the other hand, Bak et al (1999) found a significant increase in lipid oxidation of cooked cold-water shrimp (Pandalus borealis) after sixth months of frozen storage with atmospheric air, while the shrimp packaged in modified atmospheres showed no significant differences after the same period. Moreover, Tseng et al (2005) found no differences in TBARS of Australian river crab (Cherax quadricarinatus) treated with propyl gallate, α-tocopherol and rosemary extract as antioxidant solutions over the storage period of three months. This indicates that crustacean muscles are not susceptible to lipid oxidation during frozen storage, probably due to their carotenoids content which could prevent these lipid changes, acting as antioxidants (Shahidi et al, 1998).…”

Shelf-stability enhancement of precooked red claw crayfish (Cherax quadricarinatus) tails by modified CO2/O2/N2 gas packaging

“…Sample tails (n ¼ 7 for each packaging system in each replication) were placed in a transverse position to the blade so that the blade would cut through the first major muscle segment from the anterior of the tail across the muscle fibers (Tseng et al, 2005). The cross-head speed of the Instron was 50 mm/min.…”

“…Low temperatures are one of the primary preservation methods to maintain crayfish freshness because the rates of microbiological, chemical, and biochemical changes are reduced at decreased temperatures. Several studies have examined meatquality changes during refrigerated or frozen storage of raw red claw (Tseng et al, 2003;Tseng, Xiong, & Webster, 2005;Tseng, Xiong, Webster, Thompson, & Muzinic, 2002), and compared the gender and spawning effects on meat quality (Kong, Xiong, Chen, & Webster, 2007;Kong et al, 2006).…”