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Effect of Ultrasound Combined with Ozone Water Pretreatment on the Bacterial Communities and the Physicochemical Properties of Red Swamp Crayfish Meat (Procambarus clarkii)

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Abstract

The objective of this research was to investigate the impact of ultrasound cleaning (U) combined with ozone water cleaning (O3) on the bacterial communities and physicochemical properties of red swamp crayfish. After single-factor experiments, 600 W and 45 min for U and 13.28 mg/L and 20 min for O3 were selected as optimal parameters. The combination of ultrasound followed by ozone water cleaning (U/O3) showed the better total viable count (TVC) reduction effect in crayfish than ozone water cleaning followed by ultrasound cleaning (O3/U) and simultaneous ozone water and ultrasound cleaning (U+O3). As expected, U/O3 significantly reduced the relative abundance of Pseudoalteromonadaceae, Fusobacteriaceae, and Plesiomonas_shigelloides, and increased the cleanness of crayfish. Compared with the control (samples cleaned with water), the samples subjected to U/O3 treatment led to the myofibril separations of tail meat and an increase (P < 0.05) in the pH, myofibril fragments index (MFI), and thiobarbituric acid–reactive substance (TBARS) content. However, no significant influence (P > 0.05) was found on the physical and sensory qualities, including the expressible moisture, cooking loss, springiness, overall appearance, odor, taste, and integrity of tail meat. Therefore, U/O3 could be a potential cleaning method for crayfish in the food industry.

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Funding

The research was funded by the National Key R&D Program of China (2018YFD0901001), Major Program of Technical Innovation of Hubei Province (2019ABA087), and Ningbo Public Welfare Major Program (2015C110002). The high-throughput sequencing was supported by Beijing igeneCode Biotech Co., Ltd.

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  1. Institute of Agricultural Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Fram Products Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, 430064, China

    Lan Wang, Liu Shi, Chunhai Jiao, Yu Qiao, Wenjing Wu, Xin Li, Jun Wang, Anzi Ding, Li Liao & Guangquan Xiong

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  1. Lan Wang
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  2. Liu Shi
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Correspondence to Guangquan Xiong.

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Fig. 5
figure 5

The appearance of raw (a) and cooked (b) crayfish subjected to different cleaning

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Wang, L., Shi, L., Jiao, C. et al. Effect of Ultrasound Combined with Ozone Water Pretreatment on the Bacterial Communities and the Physicochemical Properties of Red Swamp Crayfish Meat (Procambarus clarkii). Food Bioprocess Technol 13, 1778–1790 (2020). https://doi.org/10.1007/s11947-020-02518-6

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