Survey of Handling and freezing storage effects on quality of Aras dam's fresh water crayfish meat (Astacus leptodactylus)

Sampling for this study was carried out at the freshwater crayfish fishing season (May to December ) from the selected packs made from one of the harvesting centers at the first day ( harvesting and packing ) until the seventh day ( the export time ) using registered number to determine the handling effect ( live ) and changes in chemical and microbial indices in tail fillet stored at -18 ° C at days 1 and every 15 days considering 1 treatment and 3 replicates. The comparison of results mean (±SE) of the effects of handling on tested indices showed a significant reduction of protein percentage (dry weight) of tail filet at day 7 (13/85 ± 0/07) comparing with fishing day (16/1 ± 0/05) ( (p < 0.05). So that by increasing the handling and storage period, the amount of protein (dry weight) was reduced. Comparison of carbohydrate percent (dry weight) during handling showed a significant difference between the first day (2/8 ± 0/009) with the seventh day (0/9 ± 0/005 (p <0.05). Percent of moisture showed a significant increase during handling between day 1 (79/2 ± 0/24) and 7 (84 ± 0.41) (p < 0.05). Mean chemical composition of haemolymph showed a significant reduction in triglycerides (milligrams per deciliter) at fishing day (14/3 ± 0/16) and day 7 (11/7 ± 0/13) (p < 0.05). Comparison the means of saturated and unsaturated fatty acid profiles and the ratio of DHA / EPA did not show significant differences (p>0.05). Comparison of the mean (±SE) of total bacterial count (log CFU / g) and psychrophilic bacteria at different periods of tail fillet storage at - 18 °C showed significant differences at day1 ( 3.48 ± 0.00 and 1.0± 0.00) compared to day 180 ( 6.86± 0.85 and 6.75± 0.25) , respectively(p>0.05) .Comparison of Mean (±SE) of chemical indices for first day with day 180 were thiobarbituric acid ( mg malondialdehyde /kg ) (0.19/0 ± 0/07) and (1/45 ± 0/25), peroxide ( meq oxygen/ kg fat ) (0/81 ± 0/21) and (2/2 ± 0/3), total volatile basic nitrogen ( mg per 100 g fillet ) (13/21 ± 1/01) and (26/6 ± 1 / 40) and acidity (6/26 ± 0/08) and (6/55 ± 0/05), respectively which showed significant differences with each other (p < 0.05). Therefore, cited to the results of microbiological and chemical parameters, maximum shelf life longetivity of freshwater crayfish tail fillets packaged in the air is recommended as 5 months after freezing at – 18 °C.

Bibliographic Details

Main Authors:	Nekuie Fard, Ali, Khanipour, A.A., Mostafazadeh, B., Motalebi, A.A., Javan, S., Moradi, Y., Ghasemi, A., Azadikhah, D., Zolfineghad, K., Fhim, A., Lakzaei, F., Noghani, F., Khodabandeh, F., Kamali, S., Ahmadi, M.
Format:	Report biblioteca
Language:	Persian
Published:	Iranian Fisheries Science Research Institute 2016
Subjects:	Chemical, Microbial, Microbiological, Handling, A.leptodactylus, Quality, Freezing, Fillet, Spoilage, Survey, Fresh water, Crayfish, Astacus leptodactylus, Protein,
Online Access:	http://hdl.handle.net/1834/13782
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