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Research Article | Open Access

Effects on quality of crayfish (Procambarus clarkii) meat treated with different thermal processing methods

Liu Du1,2, Xuan Liu1,2, Chuanfeng Hu1,2, Dongyin Liu1,3, Yu Qiao1( ), Wei Yu1( )
Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
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Abstract

This study employed four thermal processing methods to cook crayfish meat, including hot-water steaming (HS), hot-water boiling, cold-water steaming (CS), and cold-water boiling (CB). The results indicated that the four thermal treatments had varying effects on the nutritional composition, texture, microstructure, and color of the crayfish meat, as well as significant differences in the retention of volatile flavor compounds. Specifically, the cooking loss in the CB group (12.79%) was significantly higher than in the other three groups, but the retention of mineral elements was lower. Microstructural observations revealed that boiling caused more severe damage to the muscle fiber structure compared to steaming, while CB significantly increased the hardness and chewiness of the crayfish meat. The T22 signal intensity of the CB group was significantly lower than that of the other groups, indicating the greatest loss of immobile water in this treatment, while CS better retained moisture in the muscle fibers. Moreover, different cooking methods led to variations in the retention of volatile flavor compounds in the crayfish meat. Among the four methods, HS was most effective in retaining volatile flavor compounds. Overall, steaming treatments were more beneficial for preserving the nutritional components and maintaining better texture of the crayfish meat, while boiling treatments were more conducive to retaining the flavor compounds. Our findings provide valuable insights for selecting thermal processing methods for crayfish and offer useful information for the development of crayfish products.

Keywords

Procambarus clarkiimoisture distributionvolatile flavor substancesmicrostructure

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Food Science of Animal Products
Volume 3 Issue 2,
June 2025
Article number: 9240118
DOI: 10.26599/FSAP.2025.9240118
Cite this article:
Du L, Liu X, Hu C, et al. Effects on quality of crayfish (Procambarus clarkii) meat treated with different thermal processing methods. Food Science of Animal Products, 2025, 3(2): 9240118. https://doi.org/10.26599/FSAP.2025.9240118

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Received: 02 January 2025
Revised: 21 January 2025
Accepted: 10 February 2025
Published: 09 April 2025
© Beijing Academy of Food Sciences 2025.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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