Effect of three culture patterns on quality changes of crayfish meats during partial freezing storage

Abstract

The quality changes and main metabolites of rice-crayfish (DT), intensive crayfish (JY), and lotus pond crayfish (OT) under three culture patterns during partial freezing were studied. Compared with the DT and JY groups, the OT samples had higher thiobarbituric acid reactive substances (TBARS), K values and color values. The microstructure of the OT samples deteriorated most obviously during storage, and they had the lowest water-holding capacity and the worst texture. Furthermore, differential metabolites of crayfish under different culture patterns were identified by UHPLC-MS, and the most abundant differential metabolites of the OT groups were found. The main differential metabolites include alcohols polyols and carbonyl compounds; amines; amino acids, peptides, and analogues; carbohydrates and carbohydrate conjugates; fatty acids and conjugates. In conclusion, based on the analysis of existing data, the OT groups were considered to be the most serious deterioration during partial freezing compared with the other two culture patterns.

Keywords: Crayfish meats; Culture patterns; Differential metabolites; Partial freezing; Quality changes.