Effect of Ultrasound Combined with Ozone Water Pretreatment on the Bacterial Communities and the Physicochemical Propert
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ORIGINAL RESEARCH
Effect of Ultrasound Combined with Ozone Water Pretreatment on the Bacterial Communities and the Physicochemical Properties of Red Swamp Crayfish Meat (Procambarus clarkii) Lan Wang 1 & Liu Shi 1 & Chunhai Jiao 1 & Yu Qiao 1 & Wenjing Wu 1 & Xin Li 1 & Jun Wang 1 & Anzi Ding 1 & Li Liao 1 & Guangquan Xiong 1 Received: 13 May 2020 / Accepted: 14 August 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The objective of this research was to investigate the impact of ultrasound cleaning (U) combined with ozone water cleaning (O3) on the bacterial communities and physicochemical properties of red swamp crayfish. After single-factor experiments, 600 W and 45 min for U and 13.28 mg/L and 20 min for O3 were selected as optimal parameters. The combination of ultrasound followed by ozone water cleaning (U/O3) showed the better total viable count (TVC) reduction effect in crayfish than ozone water cleaning followed by ultrasound cleaning (O3/U) and simultaneous ozone water and ultrasound cleaning (U+O3). As expected, U/O3 significantly reduced the relative abundance of Pseudoalteromonadaceae, Fusobacteriaceae, and Plesiomonas_shigelloides, and increased the cleanness of crayfish. Compared with the control (samples cleaned with water), the samples subjected to U/O3 treatment led to the myofibril separations of tail meat and an increase (P < 0.05) in the pH, myofibril fragments index (MFI), and thiobarbituric acid–reactive substance (TBARS) content. However, no significant influence (P > 0.05) was found on the physical and sensory qualities, including the expressible moisture, cooking loss, springiness, overall appearance, odor, taste, and integrity of tail meat. Therefore, U/O3 could be a potential cleaning method for crayfish in the food industry. Keywords Red swamp crayfish . Bacterial communities . Physicochemical properties . Ultrasound cleaning . Ozone water cleaning
Introduction Red swamp crayfish (Procambarus clarkii) is an introduced species inhabiting extensive areas in China, especially Hubei Province, and the yield of cultivated crayfish was as high as 1.12 million t in 2017 (Society 2018). Crayfish is mostly grown in wild ponds and rice farming (Si et al. 2018; Anastácio et al. 1999), and exposed to silt, parasites, and microorganisms. Therefore, it is critical to clean the crayfish carefully before catering and industrial processing. For now, the primary methods
* Guangquan Xiong [email protected] 1
Institute of Agricultural Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Fram Products Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan 430064, China
for crayfish cleaning are manual brushing and bubble cleaning, applied by restaurants and processing plants, respectively. However, these methods are labor- and time-consuming, and the cleaning efficiencies are not sufficient enough. Ozone is an industrial disinfectant used in food processing and water steril
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