Abou-Taleb et al., M. (2021). Effect of cooking methods and refrigeration conditions on quality and safety of the crayfish (Procambarus clarkii). Egyptian Journal of Aquatic Biology and Fisheries, 25(6), 215-226. doi: 10.21608/ejabf.2021.211313
Mahamed Abou-Taleb et al.. "Effect of cooking methods and refrigeration conditions on quality and safety of the crayfish (Procambarus clarkii)". Egyptian Journal of Aquatic Biology and Fisheries, 25, 6, 2021, 215-226. doi: 10.21608/ejabf.2021.211313
Abou-Taleb et al., M. (2021). 'Effect of cooking methods and refrigeration conditions on quality and safety of the crayfish (Procambarus clarkii)', Egyptian Journal of Aquatic Biology and Fisheries, 25(6), pp. 215-226. doi: 10.21608/ejabf.2021.211313
Abou-Taleb et al., M. Effect of cooking methods and refrigeration conditions on quality and safety of the crayfish (Procambarus clarkii). Egyptian Journal of Aquatic Biology and Fisheries, 2021; 25(6): 215-226. doi: 10.21608/ejabf.2021.211313
Effect of cooking methods and refrigeration conditions on quality and safety of the crayfish (Procambarus clarkii)
This work aimed to investigate the nutritive value, quality, and safety of raw and cooked crayfish (Procambarus clarkii) samples collected from several locations of the River Nile. The extracted meat of the crayfish tails was sampled to be examined. They were divided into two batches; the control samples (without any treatment), and the other batch in which samples were brined, rinsed with tap water, drained, spiced (with garlic, salt, lemon, and cumin), cooked, and stored in the refrigerator at 4±1ᵒC for 9 days. Based on their cooking methods (frying& microwave cooking), the refrigerated boiled tails were divided into two groups and compared to the control. The chemical composition, physicochemical, and microbiological quality of the raw samples were adjusted. The effect of cold storage on the safety and quality of the cooked samples was determined. The effect of the two cooking methods on the samples was also recorded. The recorded nutritive values of raw crayfish tails were addressed as follows: moisture = 78.61%, crude protein = 18.46%, fat = 1.58%, ash = 1.33%, carbohydrates = 0.02% and 65.08 mg\16 g N for total EAAs. Additionally, the values of quality and safety indices were recorded, including: pH (6.02), TVB-N (11.20 mg/100g), TMA (0.123 mg/100g), TBA (0.113mg MDA/kg) and TPC (185 cfu/g sample) on wet wt.. An apparent increase was detected in the total protein, fat, and ash with respect to both types of cooking, whereas water content recorded a progressive decrease, particularly in the fried samples. However, a little change was found throughout refrigeration storage. Remarkably, crayfish proved to possess a high quality and safety. Thus, the current study recommended using crayfish to fill the gap in the Egyptian fish market. In addition, the frying method was determined to be better than the microwave cooking method.
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