THE EFFECTS OF PROCESSING TREATMENTS ON TBARS, MOISTURE RETENTION AND SENSORY CHARACTERISTICS OF CRAYFISH
Abstract
ABSTRACT
Crayfish (Procambarusclarkii), a nutrient-rich seafood, is highly susceptible to lipid oxidation, moisture loss, and sensory degradation during processing, impacting quality and shelf life. This study evaluated the effects of oven processing at 175°C (30–100 min) and 200°C (30–90 min) on thiobarbituric acid reactive substances (TBARS), sensory attributes, and moisture retention.
Results showed flavor, aroma, appearance, and overall acceptability improved with time and temperature, peaking at 90 min (overall: 8.63 ± 0.51 at 200°C vs. 6.36 ± 0.81 at 175°C; p < 0.05), due to Maillard reactions. Mouthfeel declined sharply (e.g., 2.46 ± 1.29 at 200°C/90 min). TBARS increased progressively (0.65 ± 0.01 mg/kg at 200°C/90 min vs. 0.55 ± 0.01 at 175°C/90 min; p < 0.05), indicating greater lipid oxidation at higher heat. Moisture retention dropped from ~93% (30 min) to ~46–54% (90 min; p < 0.05), linking to texture loss.
Optimal conditions: 70–80 min at 175°C for balanced sensory gains with lower oxidation and better moisture. These findings support improved crayfish processing for enhanced shelf life and consumer appeal.
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