Undersized crawfish have little economic value and are often discarded.Producing crawfish minced meat(CMM)from undersized crawfish and using an appropriate freezing technique may enable an economically viable market.T...Undersized crawfish have little economic value and are often discarded.Producing crawfish minced meat(CMM)from undersized crawfish and using an appropriate freezing technique may enable an economically viable market.The objective of this research was to evaluate the effect of the energy removal rate using two techniques,cryogenic freezing(CF)and air blast freezing(BF),on CMM’s quality during frozen storage.CMM was separated into two batches;one batch was cryogenically frozen with liquid nitrogen and the other batch was frozen with an air blast freezer.CMM batches were frozen and stored at−18℃.They were analyzed for moisture content,color,pH,and lipid oxidation during 180 days of storage.The CMM yield was 64.67%of the total crawfish weight.Cryogenic freezing achieved the highest freezing rate.Cryogenically frozen CMM showed 22%less lipid oxidation than CMM frozen by air blast freezing at 180 days of storage.This study showed that CMM could be mechanically produced from undersized crawfish and freezing techniques with high energy removal rate could better maintain quality attributes for CMM during frozen storage.展开更多
A new product of minced fish meat with high pressurization was produced for individuals with difficulties in mastication and swallowing and for elderly people on a dysphagia diet. Minced fish meat was added to distill...A new product of minced fish meat with high pressurization was produced for individuals with difficulties in mastication and swallowing and for elderly people on a dysphagia diet. Minced fish meat was added to distilled water at ratios of 1:0.5, 1:1 and 1:1.5 by mixing with 1.5% NaCl. Half of the samples were modified by heating (H-gels) and half by high pressure at 400 MPa for 20 min (P-gels). The hardness of the H- and P-gels was 0.97 to 2.83 [×104 N/m2] and 2.25 to 10.03 [×104 N/m2], respectively. For SDS-PAGE analysis, low-molecular-weight proteins in the P-gel were released more easily than those in the H-gel by the difference in gel formation, which is related to the detection of α-actinin in the supernatant of pressurized actomyosin. The ultrastructural observations showed a regular filamentous network structure in the P-gel. For the sensory evaluation, the P-gels were determined to be more lustrous, juicier, more moderately elastic and smoother. These gels conformed to the criteria of Dietary Uses for Dyspahgic Patients and Japanese Dysphagia Diet 2013. High pressure treatment denatured the protein composition of the minced fish meat gel, which led to a clearer three-dimensional network structure. High pressure made it possible to form minced fish meat gels with a low salt concentration. Obtained minced fish meat gels were improved in textural properties by addition of water and under high pressure, which were different from the ones by traditional heating. Improvement in textural properties will raise the sensory evaluation for elderly and dysphagic people. It is expected that the pressurized gels will be practical for a dysphagia diet.展开更多
文摘Undersized crawfish have little economic value and are often discarded.Producing crawfish minced meat(CMM)from undersized crawfish and using an appropriate freezing technique may enable an economically viable market.The objective of this research was to evaluate the effect of the energy removal rate using two techniques,cryogenic freezing(CF)and air blast freezing(BF),on CMM’s quality during frozen storage.CMM was separated into two batches;one batch was cryogenically frozen with liquid nitrogen and the other batch was frozen with an air blast freezer.CMM batches were frozen and stored at−18℃.They were analyzed for moisture content,color,pH,and lipid oxidation during 180 days of storage.The CMM yield was 64.67%of the total crawfish weight.Cryogenic freezing achieved the highest freezing rate.Cryogenically frozen CMM showed 22%less lipid oxidation than CMM frozen by air blast freezing at 180 days of storage.This study showed that CMM could be mechanically produced from undersized crawfish and freezing techniques with high energy removal rate could better maintain quality attributes for CMM during frozen storage.
文摘A new product of minced fish meat with high pressurization was produced for individuals with difficulties in mastication and swallowing and for elderly people on a dysphagia diet. Minced fish meat was added to distilled water at ratios of 1:0.5, 1:1 and 1:1.5 by mixing with 1.5% NaCl. Half of the samples were modified by heating (H-gels) and half by high pressure at 400 MPa for 20 min (P-gels). The hardness of the H- and P-gels was 0.97 to 2.83 [×104 N/m2] and 2.25 to 10.03 [×104 N/m2], respectively. For SDS-PAGE analysis, low-molecular-weight proteins in the P-gel were released more easily than those in the H-gel by the difference in gel formation, which is related to the detection of α-actinin in the supernatant of pressurized actomyosin. The ultrastructural observations showed a regular filamentous network structure in the P-gel. For the sensory evaluation, the P-gels were determined to be more lustrous, juicier, more moderately elastic and smoother. These gels conformed to the criteria of Dietary Uses for Dyspahgic Patients and Japanese Dysphagia Diet 2013. High pressure treatment denatured the protein composition of the minced fish meat gel, which led to a clearer three-dimensional network structure. High pressure made it possible to form minced fish meat gels with a low salt concentration. Obtained minced fish meat gels were improved in textural properties by addition of water and under high pressure, which were different from the ones by traditional heating. Improvement in textural properties will raise the sensory evaluation for elderly and dysphagic people. It is expected that the pressurized gels will be practical for a dysphagia diet.
