The effects of different packaging methods and sous vide cooking on chemical, sensory, and microbiological changes of marinated crayfish (Astacus leptodactylus Esch., 1823)

Chemical and sensory parameters and the microbiological condition of marinated crayfish (Astacus leptodactylus), with emphasis on the quality and safety parameters, in brine, vacuum packaging (VP), and sous-vide cooking were investigated. Quality assessment of crayfish stored in in brine, vacuum packaging (VP), and sous-vide (SV) for up to 120 days at 4 ± 1°C was done by the monitoring of sensory parameters, microbiological condition, pH value, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), and peroxide value (PV). The highest concentration of TVB-N was recorded in the marinated crayfish stored under brine whereas the lowest TVB-N in the marinated crayfish stored under SV packed conditions. The concentration of TBA increased and its level reached over 5.44 mg MA/kg for crayfish stored in brine, 3.57 mg MA/kg for VP and 2.54 mg MA/kg for SV at 120 days. The formation of PV increased with the time of storage and was the lowest in the marinated crayfish stored in SV packed. During storage period, aerobic and anaerobic colony count, Escherichia coli, Coagulase positive staphylococcus, Listeria monocytogenes, Salmonella, and Clostridium perfringens were not found in any of samples. The marinated crayfish packed in sous-vide had extended shelf life at 4 ± 1°C compared to that packaged in brine and VP according to physicochemical analysis. Novelty impact statement: The biochemical quality degradation was considerably inhibited in SV-processed samples. Sous-vide packaging style had antioxidant activity. Crayfish processed by sous vide extended shelf-life to 120 days.