ArticleFood chemistry: X2024
Elucidating the effects of precooked treatments on the quality attributes of red swamp crayfish (
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Analysis of Flesh Content, Muscle Nutritional Components and Quality of Crayfish Farmed in Paddy Fields in Major Breeding Provinces of China.Foods (Basel, Switzerland) · 2026Article
- Deciphering the impact of air frying vs. oven roasting on crayfish (Food chemistry: X · 2026Article
- Enzymolysis pretreatment followed by fermentation is a novel method to prepare shrimp sauce with high quality from by-products in crayfish (Food chemistry: X · 2025Article
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Precooked treatments are essential in food processing, extending beyond mere sterilization to include the enhancement of nutritional value, flavor profile, and digestibility. This research scrutinizes the effects of water boiling and microwaving on red swamp crayfish, two distinct precooked methodologies. A comparative analytical framework has been employed to assess the efficacy of two precooked methods across a spectrum of quality indicators, including aerobic plate counts, texture, nutrient composition, volatile compound characterization, protein oxidation, and digestive properties. The findings revealed that both water boiling and microwaving effectively reduced bacterial counts to a safe level of 500 CFU/g. Microwave precooking facilitated a moderate oxidation of lipids in crayfish, preferentially liberating flavor compounds, thereby enhancing their sensory attributes. The boiling process imparted a pronounced denaturation to proteins, consequently augmenting the hardness of the crayfish. Notably, the enhanced digestibility of boiled crayfish proteins results from the denaturing action of boiling, promoting efficient protein digestion.
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