QUALITY CHANGES OF COOKED CRAYFISH (PROCAMBARUS CLARKII) TAILS WITHOUT ADDITIVES DURING STORAGE UNDER PROTECTIVE ATMOSPHERES

Journal of Food Processing and PreservationVolume 35, Issue 6 p. 898-906 QUALITY CHANGES OF COOKED CRAYFISH (PROCAMBARUS CLARKII) TAILS WITHOUT ADDITIVES DURING STORAGE UNDER PROTECTIVE ATMOSPHERES OLGA CREMADES, OLGA CREMADES Departamento de Bioquímica y Biología Molecula, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, SpainSearch for more papers by this authorCARMEN ÁLVAREZ-OSSORIO, CARMEN ÁLVAREZ-OSSORIO Departamento de Bioquímica y Biología Molecula, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, SpainSearch for more papers by this authorJUAN FCO GUTIERREZ-GIL, JUAN FCO GUTIERREZ-GIL Departamento de Bioquímica y Biología Molecula, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, SpainSearch for more papers by this authorJUAN PARRADO, JUAN PARRADO Departamento de Bioquímica y Biología Molecula, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, SpainSearch for more papers by this authorJUAN BAUTISTA, Corresponding Author JUAN BAUTISTA Departamento de Bioquímica y Biología Molecula, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain TEL: +34-954559902; FAX: +34-954556854; EMAIL: [email protected]Search for more papers by this author OLGA CREMADES, OLGA CREMADES Departamento de Bioquímica y Biología Molecula, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, SpainSearch for more papers by this authorCARMEN ÁLVAREZ-OSSORIO, CARMEN ÁLVAREZ-OSSORIO Departamento de Bioquímica y Biología Molecula, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, SpainSearch for more papers by this authorJUAN FCO GUTIERREZ-GIL, JUAN FCO GUTIERREZ-GIL Departamento de Bioquímica y Biología Molecula, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, SpainSearch for more papers by this authorJUAN PARRADO, JUAN PARRADO Departamento de Bioquímica y Biología Molecula, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, SpainSearch for more papers by this authorJUAN BAUTISTA, Corresponding Author JUAN BAUTISTA Departamento de Bioquímica y Biología Molecula, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain TEL: +34-954559902; FAX: +34-954556854; EMAIL: [email protected]Search for more papers by this author First published: 14 July 2011 https://doi.org/10.1111/j.1745-4549.2011.00543.xCitations: 3Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract ABSTRACT The aim of this study was to investigate the retardation of quality changes of cooked crayfish (Procambarus clarkii) tails by storage under different conditions (vacuum and different protective atmospheres, using atmospheric air as a control). The increase in crayfish tails' shelf life from 6 to 10–12 days is necessary to increase the exportation of cooked crayfish products to European countries, outside of Spain and Portugal. Therefore, the development of storage procedures that delay the loss of freshness and quality of cooked crayfish tails is important to the crayfish industry. We show in this study that the packaging of cooked crayfish tails under a modified atmosphere of composition of 60% N2–40% CO2 delays the quality changes of crayfish tails from 6 to 11–12 days, allowing an expansion of the marketing area of crayfish to the rest of Europe. PRACTICAL APPLICATIONS The aim of this work is to investigate the retardation of quality changes of cooked crayfish tails by storage under different protective atmospheres in an attempt to increase the marketing area. Today, only 10–15% of crayfish (mainly frozen products) manufactured in Spain is exported to Portugal and France. However, there is an increasing demand for cooked crayfish products, mainly cooked tails, which will allow the exportation of more than 65% of the total production. However, to reach this level, it is necessary to increase the shelf life of cooked crayfish tails from 6 to 11–12 days, allowing the exportation to more distant countries such as Holland, Germany and Sweden. Citing Literature Volume35, Issue6December 2011Pages 898-906 RelatedInformation