Elevating sensory quality through a dual-acid preservation strategy in ready-to-eat crayfish (Procambarus clarkii)

This study presents a targeted dual-acid preservation strategy for ready-to-eat crayfish (Procambarus clarkii), integrating a blend of phytic and lactic acids to fortify key sensory attributes throughout the storage phase. The primary objective was to maintain the sensory attributes of the crayfish during a 30-day storage period under 40 °C. Our approach significantly bolstered color retention by suppressing Maillard reactions and lipid oxidation, thereby maintaining the product's visual allure. The strategy also fortified texture stability through the mitigation of oxidative myofibrillar protein degradation, pivotal for the crayfish's sensory experience. By preserving the myofibrillar structure, this dual-acid preservation strategy ensured the longevity of non-volatile flavor compounds and adeptly regulates free water content, averting quality diminution. The study underscores the efficacy of a 0.06 % phytic acid and 0.08 % lactic acid solution in the aquatic food industry, advocating for further exploration into the nuances of application and thermal processing dynamics.