Study on the Basic Properties of Meat and Shell of <i>Procambarus clarkia</i> in Summer

WU Weilun; XIA Yuting; SHI Gangpeng; WANG Lan; QIAO Yu; KANG Jun; SHI Liu; WU Qian

doi:10.13386/j.issn1002-0306.2023010033

Volume 44 Issue 23

Nov. 2023

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Science and Technology of Food Industry > 2023 > 44(23): 45-52. > DOI: 10.13386/j.issn1002-0306.2023010033

WU Weilun, XIA Yuting, SHI Gangpeng, et al. Study on the Basic Properties of Meat and Shell of Procambarus clarkia in Summer[J]. Science and Technology of Food Industry, 2023, 44(23): 45−52. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023010033.

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Study on the Basic Properties of Meat and Shell of Procambarus clarkia in Summer

WU Weilun^{1, 2,},
XIA Yuting^{1, 2},
SHI Gangpeng^{1, 2},
WANG Lan²,
QIAO Yu²,
KANG Jun³,
SHI Liu^2, ,,
WU Qian^1, ,

1.
School of Food and Bioengical Engineering, Hubei University of Technology, Wuhan 430068, China
2.
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China
3.
Hubei Qianwang Ecological Crayfish Industrial Park Group Corporation, Qianjiang 433100, China

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Received Date: January 09, 2023
Available Online: October 08, 2023

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Abstract

Abstract

This research was in order to supplement the database of Procambarus clarkii materials. Crayfish was harvested in July and August and then classified into different groups (large, medium, and small) based on their weights. The proximate composition, physicochemical properties of crayfish meat, and the approximate components and apparent structure of crayfish shell were investigated. The main component of crayfish meat was moisture(76.53%~79.22%) and protein (17.63%~19.45%), and pH ranged from 6.88 to 7.30. While in the shell of crayfish, the content of chitin (12.07%~17.43%) and calcium (3.31~5.35 g/100 g) were relative high, and CO/HN (41.33%~47.22%) was major in hydrogen bonds, while the β-sheet (35.21%~40.02%) and β-turn (29.68%~33.5%) were major in secondary structure. With the passage of sampling time and the increase of sample weight, the yield of crayfish meat and the gap between muscle fibers gradually decreased, the water holding capacity, the elasticity and hardness of crayfish meat increased. Moreover, the proportion of protein ordered structure of crayfish shell increased, and the hydrogen bond energy and crystallinity increased. This research could provide practical guidance for the transportation and processing of Procambarus clarkii based on the properties of raw materials.
- Procambarus clarkii,
- shrimp meat,
- shrimp shell,
- proximate composition,
- physicochemical properties,
- structure

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References

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1.	王鑫，杨梦媛，修伟业，遇世友，王景阳，马永强. 甜玉米芯多糖铁配合物的工艺优化及体外活性. 精细化工. 2024(10): 2280-2289 .
2.	鲍彤彤，崔海燕，段然，纪龙翔，吕向云，高乐，吴信. 大豆蛋白肽-微量元素螯合物的制备及结构表征. 食品与发酵工业. 2024(21): 170-174 .
3.	李小军，马晓辉，段国建，姜红，曾凡逵，高作旺，董文静，王引权，晋玲. 兰州百合多糖铁(Ⅲ)配合物制备工艺的Box-Behnken响应面法优化及其体外抗氧化活性评价. 现代食品科技. 2024(12): 201-208 .
4.	杜国丰，尹梦琪，梁飞龙，姜宁，陈红漫，矫继峰，刘凤翊. 微波辅助H_2O_2/V_C降解制备低分子量浒苔多糖的研究. 食品工业科技. 2023(12): 37-44 . 本站查看
5.	高然，苏贇，陈俊德，郑美华. 硫酸软骨素螯合锌的制备、表征及体外生物活性. 食品工业科技. 2022(09): 194-202 . 本站查看
6.	毛嘉敏，陈昱瑶，宋洁，张燕，王婧贤，李馨雨，范柳萍，成向荣. 具有铁螯合能力的驴骨胶原肽酶解条件优化及微观形态. 粮油食品科技. 2022(05): 188-196 .
7.	钟普鹏，胡嘉宁，胡德宝，秦顺义，洪亮，马吉飞，李桂霞，李瑞忠. 姬松茸多糖铁(Ⅲ)合成方法的研究. 食品科技. 2021(03): 232-237 .
8.	舒畅，夏洁，袁帅，赵帅，张西锋，鄢又玉. 响应面优化羧甲基茯苓多糖铁复合物的制备. 食品研究与开发. 2019(08): 188-194+211 .
9.	张喜峰，崔晶，王文琴，罗光宏，杨生辉. 螺旋藻多糖铁(Ⅲ)配合物的制备、抗氧化及淋巴细胞增殖活性. 精细化工. 2019(06): 1097-1103 .
10.	景永帅，张瑞娟，吴兰芳，郑玉光，高心悦，郝彤宇，张丹参. 多糖铁复合物的结构特征和生理活性研究进展. 食品研究与开发. 2019(22): 203-208 .
11.	李石清，袁强，蒋福升，张婷，张春椿. 制首乌多糖Fe(Ⅲ)配合物的合成及吸附动力学研究. 中国现代中药. 2019(10): 1382-1385 .