Effects of Different Thermal Processing Methods on the Physicochemical Properties, Volatile Flavor Substances and Sensory Quality of Crayfish Hepatopancreas

HUANG Xiaolan; LEI Jiajia; HUANG Wanyi; JIAO Yudong; WANG Qi; CHEN Jiwang; WANG Haibin

doi:10.13386/j.issn1002-0306.2023100009

Volume 45 Issue 15

Jul. 2024

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Science and Technology of Food Industry > 2024 > 45(15): 126-136. > DOI: 10.13386/j.issn1002-0306.2023100009

HUANG Xiaolan, LEI Jiajia, HUANG Wanyi, et al. Effects of Different Thermal Processing Methods on the Physicochemical Properties, Volatile Flavor Substances and Sensory Quality of Crayfish Hepatopancreas[J]. Science and Technology of Food Industry, 2024, 45(15): 126−136. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100009.

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Effects of Different Thermal Processing Methods on the Physicochemical Properties, Volatile Flavor Substances and Sensory Quality of Crayfish Hepatopancreas

HUANG Xiaolan^1,,
LEI Jiajia¹,
HUANG Wanyi¹,
JIAO Yudong¹,
WANG Qi^{1, 2, 3, ,},
CHEN Jiwang^{1, 2, 3},
WANG Haibin^{1, 2, 3}

1.
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
2.
Key Laboratory of Agricultural Products Processing and Transformation in Hubei Province, Wuhan 430023, China
3.
National R & D Branch Center for Crayfish Processing (Qianjiang), Qianjiang 433100, China

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Received Date: October 08, 2023
Available Online: June 04, 2024

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Abstract

Abstract

This study investigated the effects of three common thermal processing methods (boiling, steaming, and frying) on the color, nutritional composition, fatty acid profile, volatile base nitrogen (TVB-N), and fat oxidation of crayfish hepatopancreas. Electronic tongue, electronic nose, and gas chromatography-ion mobility spectrometry (GC-IMS) techniques combined with sensory evaluation were applied to evaluate the effects of different thermal processing methods on the physicochemical properties, volatile flavor substances, and sensory quality of crayfish hepatopancreas. The results revealed that, in comparison to fresh hepatopancreas, significant changes in physicochemical properties and volatile flavor compounds were observed after undergoing these three distinct thermal processing methods, with notable variations among the groups. The redness (a^*), yellowness (b^*), and brightness (L^*) values of crayfish hepatopancreas in thermal processing groups were increased, and the frying group was the most significant. Total fatty acids and major fatty acid components decreased, most prominently in the frying group. The steaming group demonstrated better preservation of EPA+DHA. TVB-N and thiobarbituric acid reactive substances (TBARS) were increased, especially in the frying group. Electronic tongue analysis revealed that a prominent umami taste with a hint of saltiness was prevalent in all thermally processed hepatopancreas. Electronic nose analysis showed noticeable differences in aroma characteristics before and after thermal processing, with the frying group displaying the most significant changes. A total of 28 volatile substances were identified by GC-IMS. The number and content of substances were mainly aldehydes and esters. The content of volatile substances in the frying group was the highest, followed by the steaming group, and the boiling group was the least. Sensory evaluations indicated that the frying group with higher aroma, color, and taste scores got the highest overall rating score, and the boiling and steaming groups scored slightly lower and were close. Therefore, the boiling group exhibited the lowest degree of oxidative changes due to heat treatment and retained more characteristics of fresh samples, and the frying group experienced the highest level of heat-induced oxidative changes, resulting in the richest flavor profile and a higher degree of popularity. This research provides valuable insights for optimizing crayfish processing in the industry.

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[5]	HU Yan-xin, LIU Xiao-li, WANG Ying, DONG Ming-sheng, ZHOU Jian-zhong. Optimization on fermentation conditions and medium for bacteriocin produced by Lactobacillus farcimini[J]. Science and Technology of Food Industry, 2016, (10): 255-259. DOI: 10.13386/j.issn1002-0306.2016.10.043
[6]	WANG Can, ZHANG Wei, ZHANG Ming-liang, HUANG Jian-zhong. Optimization of Schizochytrium sp. FJU-512 fermentation medium producing DHA[J]. Science and Technology of Food Industry, 2015, (04): 171-174. DOI: 10.13386/j.issn1002-0306.2015.04.029
[7]	DONG Ting, ZHOU Zhi-jiang, HAN Ye. Optimization of fermentation medium and fermentation conditions for Pediococcus acidilactici PA003[J]. Science and Technology of Food Industry, 2014, (14): 192-196. DOI: 10.13386/j.issn1002-0306.2014.14.034
[8]	LIU Ying-ying, LIU Ying, ZHANG Guang, SUN Bing-yu, WANG Jin-feng, SHI Yan-guo. Optimum fermentation medium of high-yielding neutral protease of mucor[J]. Science and Technology of Food Industry, 2014, (06): 166-170. DOI: 10.13386/j.issn1002-0306.2014.06.032
[9]	AN Jun-ying, LIU Ying, ZHU Wen-juan, HU Xue-qiong, YE Li-zhen. Optimization of fermentation medium of Bacillus amyloliquefaciens ZJHD-06 by response surface methodology[J]. Science and Technology of Food Industry, 2014, (01): 191-195. DOI: 10.13386/j.issn1002-0306.2014.01.031
[10]	Optimization of solid state fermentation medium to produce β-galactosidase by Aspergillus oryzae[J]. Science and Technology of Food Industry, 2013, (08): 232-235. DOI: 10.13386/j.issn1002-0306.2013.08.033