Research Article, J Food Nutr Disor Vol: 4 Issue: 5
Effect of Thermal Pretreatments and Frying on Quality of Crayfish and Evaluation Cytogenetic, Biochemical, Histopathological and Histochemical Parameters of Male Mice Fed on
| Hesham A Eissa1*, Gamil F Bareh1, Mahrousa M Hassanane2,Nermeen M Shaffie3 and Thanaa MT Shoman2 | |
| 1Food Technology Department, National Research Centre, 12622 Cairo, Egypt | |
| 2Cell Biology Department, National Research Centre, 12622 Cairo, Egypt | |
| 3Pathology Department, National Research Centre, 12622 Cairo, Egypt | |
| Corresponding author : Hesham A Eissa Food Technology Department, National Research Centre, 12622 Cairo, Egypt, E-mail: hamin_essa@yahoo.com | |
| Received: May 11, 2014 Accepted: July 15, 2015 Published: July 20, 2015 | |
| Citation: Eissa HA, Bareh GF, Hassanane MM, Shaffie NM, Shoman TMT (2015) Effect of Thermal Pretreatments and Frying on Quality of Crayfish and Evaluation Cytogenetic, Biochemical, Histopathological and Histochemical Parameters of Male Mice Fed on. J Food Nutr Disor 4:5. doi:10.4172/2324-9323.1000179 |
Abstract
Effect of Thermal Pretreatments and Frying on Quality of Crayfish and Evaluation Cytogenetic, Biochemical, Histopathological and Histochemical Parameters of Male Mice Fed on
The objective of this study is to evaluate the effect of thermal (water and steam blanching) and frying process on the quality of Crayfish and evaluation cytogenetic, biochemical, histopathological and histochemical parameters of different tissues if it is used as a human food. The results revealed that steam blanched - fried crayfish at 180oC for 3 minutes gave higher mean panel scores (8.87–9) than other fried samples and was the most preferred in all the sensory characteristics. The CIE L*, b*, a* and non-enzymatic browning (A420 nm) of fried crayfish samples had the lowest values in steam-treated samples compared with the water blanched sample in fried crayfish. The macronutrient and micronutrient contents were the highest in steam-pretreated fried crayfish samples compared with untreated fried or fresh samples. The results in the present study indicated that long time exposure of fried crayfish increased genotoxicity in male mice.
