Effects of quantitative marinating on meat quality, biogenic amines, and flavor compounds in crayfish meat.

ABSTRACT: Stewing is a traditional processing method, commonly used for crayfish meat (Procambarus clarkii). In this study, we used a novel method called quantitative marinating (QM) to reduce industrial waste during crayfish meat processing. The taste, flavor, and aroma of crayfish meat processed by boiling (CON), stewing (SG), and QM were investigated. The results showed that crayfish meat in both SG and QM had higher L* and b* values (P < 0.05). Crayfish meat subjected to QM exhibited significantly greater hardness, gumminess, and chewiness than SG (P < 0.05), which was associated with tightly packed muscle fibers, as observed via scanning electron microscopy. Both QM and SG exhibited lower bitterness and astringency compared with CON, as tested by electronic to

SUBMITTER: Kang K 

PROVIDER: S-EPMC12018247 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature