Study on microwave heating on nutrition and flavor composition of crayfish

Authors

XU Wen-si, College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde, Hunan 415000 , China ；Hunan Provincial Collaborative Innovation Center for Efficient and Health Production of Fisheries, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory for Health Aquaculture and Product Processing in Dongting Lake Area, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory for Molecular Immunity Technology of Aquatic Animal Diseases, Changde, Hunan 415000 , China ；Changde Research Center for Agricultural Biomacromolecule, Changde, Hunan 415000 , China
YANG Qi-fu, College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde, Hunan 415000 , China ；Hunan Provincial Collaborative Innovation Center for Efficient and Health Production of Fisheries, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory for Health Aquaculture and Product Processing in Dongting Lake Area, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory for Molecular Immunity Technology of Aquatic Animal Diseases, Changde, Hunan 415000 , China ；Changde Research Center for Agricultural Biomacromolecule, Changde, Hunan 415000 , China
ZHAO Zi-long, College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde, Hunan 415000 , China ；Hunan Provincial Collaborative Innovation Center for Efficient and Health Production of Fisheries, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory for Health Aquaculture and Product Processing in Dongting Lake Area, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory for Molecular Immunity Technology of Aquatic Animal Diseases, Changde, Hunan 415000 , China ；Changde Research Center for Agricultural Biomacromolecule, Changde, Hunan 415000 , China
YAN Ming-zhu, College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde, Hunan 415000 , China ；Hunan Provincial Collaborative Innovation Center for Efficient and Health Production of Fisheries, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory for Health Aquaculture and Product Processing in Dongting Lake Area, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory for Molecular Immunity Technology of Aquatic Animal Diseases, Changde, Hunan 415000 , China ；Changde Research Center for Agricultural Biomacromolecule, Changde, Hunan 415000 , China
WU Shuang-qing, College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde, Hunan 415000 , China
WANG Yan, College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde, Hunan 415000 , China ；Hunan Provincial Collaborative Innovation Center for Efficient and Health Production of Fisheries, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory for Health Aquaculture and Product Processing in Dongting Lake Area, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory for Molecular Immunity Technology of Aquatic Animal Diseases, Changde, Hunan 415000 , China ；Changde Research Center for Agricultural Biomacromolecule, Changde, Hunan 415000 , China
YANG Pin-hong, College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde, Hunan 415000 , China ；Hunan Provincial Collaborative Innovation Center for Efficient and Health Production of Fisheries, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory for Health Aquaculture and Product Processing in Dongting Lake Area, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory for Molecular Immunity Technology of Aquatic Animal Diseases, Changde, Hunan 415000 , China ；Changde Research Center for Agricultural Biomacromolecule, Changde, Hunan 415000 , China

Abstract

Objective:The effect of microwave heating on nutrition and flavor composition of crayfish was investigated.Methods:After pre-treatment, the nutrition and flavor changes of crayfish without microwave treatment, 210 W microwave and 350 W microwave treatment for 5 min were analyzed respectively.Results:The results showed that low power microwave treatment did not significant affect the crayfish water content, which was obvious loss under the condition of 350 W microwave. In dry samples, the microwave power had no significant effect in crude ash, while the total sugar and crude fat was affected with a decrease tendency. However, the microwave power significantly increased the crude protein content. Microwave heating had a significant effect on the unsaturated fatty acids in crayfish, and the contents of total amino acids and essential amino acids decreased with the microwave power increase, with a high nutritional value maintained. With the increase of microwave power, the contents of flavor components in crayfish decreases, such as umami amino acids, sweet amino acids and flavored nucleotides. Both the taste activity value and the equivalent umami concentration were lost obviously.Conclusion:Microwave heating treatment can cause the nutrient loss of crayfish, in an acceptable range. However, microwave power cna significant decrease the fresh flavor and taste of crayfish, showing a linear trend.

Publication Date

7-7-2022

First Page

216

Last Page

221

DOI

10.13652/j.issn.1003-5788.2022.02.036

Recommended Citation

Wen-si, XU; Qi-fu, YANG; Zi-long, ZHAO; Ming-zhu, YAN; Shuang-qing, WU; Yan, WANG; and Pin-hong, YANG (2022) "Study on microwave heating on nutrition and flavor composition of crayfish," Food and Machinery: Vol. 38: Iss. 2, Article 36.
DOI: 10.13652/j.issn.1003-5788.2022.02.036
Available at: https://www.ifoodmm.cn/journal/vol38/iss2/36

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