QUALITY CHANGES IN FROZEN CRAY FISH (Procambarus Clarkii) DURING STORAGE | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 15, Volume 78, Issue 4, December 2000, Page 1627-1641 PDF (4.84 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2000.399775 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| MOSTAFA M. M. IBRAHIM; HANAA A. ABDEL-AZIZ | ||||
| Meat and Fish Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| Abstract | ||||
| Crayfish sample (Procambarus clarkii was divided into whole crayfish (WO) and tail crayfish (TC) after boiling alive in water for 55 min. samples were analyzed chemically and microbiologically during frozen storage for 6 months. Weight losses of WC and TG were gradually increased by increasing storage period it was higher for TC than WC. The moisture losses were higher for WC (ranged from 1.71 to 2.8%) than TC (ranged from 0.33 to 1.22%) after 6 months of storage at - 18°C. The pH values increased during frozen storage, the increase was higher for WC than TO. While the changes in acidity took the inverse direction of pH values. The amino N; NPN and histamein contents were increased during frozen storage, the increases were higher for WC than TC. The percentages of myofibrillar; sarcoplasm and stroma proteins were decreased during frozen storage for 6 months for WC arid TC from 12.44 to 8.15%, 12.46 to 9.60%, 6.15 to 4.65%, 6.16 to 4.90% and 3.39 to 2.50%, 3.40 to 2.70% (on wet basis), respectively. Therefore, this indicate that denaturation of protein increased by prolonged storage. The TAPC was increased progressively by storage time, which reached 1.4x103 for WC and 3.5 x 102 CFU/g for TC after 6 months of storage. Nevertheless the TAPC was higher for WC than TC. While the fungi count not detected in the TO sample, but it was increased for WC during frozen storage from 0.8 x 102 to 1.6 x 102 CFU/g, moreover the yeast count was increased during frozen storage for all samples. | ||||
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