Processing and Shelf-Life Prediction Models for Ready-to-Eat Crayfish

Area of Science:

• Food Science
• Food Chemistry
• Microbiology

Background:

• Ready-to-eat crayfish require precise production and storage conditions to maintain quality.
• Understanding the degradation kinetics of sensory and chemical indicators is crucial for shelf-life prediction.

Purpose of the Study:

• To investigate the impact of storage conditions on the quality of ready-to-eat crayfish.
• To develop a shelf-life prediction model for spicy crayfish using the Arrhenius model.
• To determine the optimal formula for ready-to-eat crayfish production.

Main Methods:

• Sensory evaluation, pH, total volatile base nitrogen (TVB-N), total viable count (TVC), acid value (AV), springiness, and hardness were monitored during storage at 4°C, 25°C, and 37°C.
• Pearson correlation analysis and kinetic modeling (zero-order, first-order, second-order) were applied to quality indicators.
• The Arrhenius model was used to develop a shelf-life prediction equation.

Main Results:

• The optimal crayfish formula (0.12% spices, 0.80% salt, 70 min stewing) yielded the highest sensory score (9.25) with desirable texture and flavor.
• Significant correlations were found between TVB-N, TVC, AV, springiness, and hardness.
• TVB-N, AV, and springiness followed zero-order kinetics, while TVC and hardness followed first-order kinetics.
• The Arrhenius-based shelf-life model showed a 9.1% error margin, validating its predictive capability.

Conclusions:

• The optimized formula significantly enhances the sensory attributes of ready-to-eat crayfish.
• Kinetic analysis provides insights into the degradation pathways of key quality indicators.
• The developed shelf-life model offers a reliable tool for predicting the quality and extending the shelf life of spicy crayfish, supporting intelligent storage and distribution strategies.