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| Effect of Different Irradiation Treatments on the Quality of Crayfish Hepatopancreas |
| TAN Hongyuan, HUANG Qi, LU Yiting, LIU Xuan, TU Ziyi, WEI Lingyun, QIAO Yu |
| 1. School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan 430205, China; 2. Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; 3. Hubei Crayfish Industry Technology Research Institute Co. Ltd., Qianjiang 433100 |
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Abstract To investigate the effect of sterilization on the quality of crayfish hepatopancreas, hepatopancreas samples from whole crayfish and hepatopancreas irradiated with 60Co γ-ray (6 kGy) and non-irradiated hepatopancreas were evaluated for color, browning index, 5-hydroxymethylfurfural (5-HMF) content, peroxide value (POV), thiobarbituric acid reactive substances (TBARS) value, total phenol content, and pyrrole content. The results showed that there was no significant difference in whiteness between the irradiated whole crayfish group and the non-sterilized group (P > 0.05), but the former had significantly higher brightness (L*) and significantly lower redness (a*) value compared to the latter (P < 0.05). After irradiation, the absorbance at 294 nm and browning degree of crayfish hepatopancreas increased, but the fluorescence intensity and 5-HMF content decreased, indicating that irradiation could trigger the Maillard reaction but then decompose the reaction products. The POV, TBARs value, pyrrole content, and total phenol content of both irradiated groups were higher than those of the non-sterilized group. Notably, a significant increase in these parameters was observed for the irradiated whole crayfish group (P < 0.05) indicating a higher degree of oxidation. Overall, irradiation can maintain the color of crayfish hepatopancreas well, but also promote the Maillard reaction and lipid oxidation, especially for whole crayfish.
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2024, Vol. 38 
