Influence of energy removal rate on the quality of minced meat from undersized crawfish during frozen storage
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(2020) 2:20
Food Production, Processing and Nutrition
RESEARCH
Open Access
Influence of energy removal rate on the quality of minced meat from undersized crawfish during frozen storage Franklin Bonilla1, Vondel Reyes1, Alexander Chouljenko1, Bennett Dzandu1 and Subramaniam Sathivel1,2*
Abstract Undersized crawfish have little economic value and are often discarded. Producing crawfish minced meat (CMM) from undersized crawfish and using an appropriate freezing technique may enable an economically viable market. The objective of this research was to evaluate the effect of the energy removal rate using two techniques, cryogenic freezing (CF) and air blast freezing (BF), on CMM’s quality during frozen storage. CMM was separated into two batches; one batch was cryogenically frozen with liquid nitrogen and the other batch was frozen with an air blast freezer. CMM batches were frozen and stored at − 18 °C. They were analyzed for moisture content, color, pH, and lipid oxidation during 180 days of storage. The CMM yield was 64.67% of the total crawfish weight. Cryogenic freezing achieved the highest freezing rate. Cryogenically frozen CMM showed 22% less lipid oxidation than CMM frozen by air blast freezing at 180 days of storage. This study showed that CMM could be mechanically produced from undersized crawfish and freezing techniques with high energy removal rate could better maintain quality attributes for CMM during frozen storage. Keywords: Crawfish, Minced meat, Cryogenic freezing, Air blast freezing
Introduction The Southern U.S. is characterized for being the largest crustacean farming area in the nation, with average annual production of 30 to 50 million pounds. Crawfish aquaculture in Louisiana is controlled by Procambarus clarkii (red swamp) and P. zonangulus (white river); however, the P. clarkii is the desired specie in the marketplace and the preferred species for culture. Louisiana is the biggest state in crawfish production, with 90% of the total annual production located in the southern part of the state (McClain and Romaire 2004; Romaire et al. 2004).
* Correspondence: [email protected] Approved for publication by the director of the Louisiana Agricultural Experimental Station as Manuscript number 2020-XXX-XXXX. 1 School of Nutrition and Food Sciences, 220 Wilson Laboratories, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA 2 Department of Biological and Agricultural Engineering, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA
The offer of crawfish is highly seasonal, with the peak of the season occurring from March to June. Smaller crawfish are usually processed for the tail meat market, and the larger crawfish are designated for the more profitable live market. Thousands of small crawfish are not harvested because they are not acceptable for either processing or commercialization. The smallest grades are by-products of the grading process or discarded by the processing plant. Approximately 20% of the total crawfish produced in recent
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