This study compared 3 package systems for their influence on the stability of shell-on red claw crayfish tail meat stored at 2 degrees C for 14 d. Modified atmosphere packaging (MAP, with 80% CO(2)/10% O(2)/10% N(2)) suppressed (P < 0.05) the growth of aerobic bacteria and coliforms when compared with aerobic packaging using polyvinylchloride (PVCP) and vacuum packaging (VP). MAP and VP tended to retard lipid oxidation, inhibited Ca-ATPase activity change, but produced more intense protein denatuation when compared with PVCP. The MAP packaging enhanced proteolysis and resulted in more (P < 0.05) cooking losses and a higher (P < 0.05) shear force than VP and PVCP for samples stored for 6 and 14 d (P < 0.05). Sensory panel results were in general agreement with the physicochemical changes, suggesting that the specific package systems had a significant impact on the quality of refrigerated red claw crayfish raw meat.
No takes yet. Share an insight, caveat, or question.
Chen et al. (2007) studied this question.