The present study examined the outcomes of boiling (BO), air frying (AF), and boiling combined with air frying (BO-AF) methods on the appearance, texture, taste, and flavor of crayfish meat through a combination of sensory and instrumental analyses. The Free Choice Profiling and Check-All-That-Apply results showed that the BO-AF group had the highest overall acceptability. The BO-AF group presented an attractive golden color, crispy outside, and tender inside characteristics in appearance and texture. However, there was a loss of umami and sweetness in crayfish meat from the AF and BO-AF groups compared to the control (CK) and BO groups. Crayfish meat was identified as containing 42 volatile compounds. Among them, aldehydes and heterocyclic compounds were the main volatile compounds in the AF and BO-AF groups. In particular, the pyrazine compounds were produced by the thermal decomposition of methionine and cysteine. They gave the crayfish meat of the AF and BO-AF groups their characteristic roasted aroma and good color. However, compared to the AF group, the BO-AF group had the characteristic baking aroma of the AF group, as well as a floral and fruity aroma due to the presence of the boiling treatment.
Although aquatic products are nutritious, they are highly perishable and tend to develop undesirable odors. Traditional methods of preservation and deodorization often suffer from limitations including inadequate efficacy and safety issues. Here, we propose a triple-synergistic strategy that integrates host-guest complexation by β-cyclodextrin, physical adsorption enabled by a highly porous nanofiber film, and the bioactivity of grape seed extract. The multifunctional nanofiber film, composed of polyvinyl alcohol, β-cyclodextrin, and grape seed extract, was prepared via electrospinning. At a 10 % grape seed extract loading level, the triple-synergistic strategy endowed the film with the remarkable adsorption rate (74.08 %), along with excellent antibacterial and antioxidant performance. This multi-mechanism action effectively extended the shelf life of crayfish meat ( Procambarus clarkii ) and minimized the production of undesirable odors during storage. Ultimately, the underlying mechanism of these excellent performances was expected to inspire the design of other aquatic products packaging films.
危险品化学品经营许可证（带存储）