Analysis of factors affecting the browning of crayfish hepatopancreas after high-temperature sterilization

Abstract

This study focuses on the significant browning of crayfish hepatopancreas during high temperature sterilization, and investigated the impact of the presence of crayfish meat on the Maillard reaction, phenolic oxidation, and lipid oxidation. The results revealed that the browning of the hepatopancreas was more pronounced in the presence of crayfish meat, likely due to the provision of additional substrates by the crayfish meat, which facilitated the browning reaction. These findings indicate that these three factors and their interactions are indeed significant contributors to the browning of the hepatopancreas. Therefore, controlling oxidation and reducing the production of Maillard reaction products may be an effective strategy to inhibit browning of crayfish hepatopancreas after high temperature sterilization. This is of significant practical importance for enhancing the quality and market competitiveness of crayfish processed product.