Consumer Acceptability and Composition of Crayfish Harvested from Commercial Production Fields and Moist-Soil Wetlands |
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| Authors: | Amy B Alford M Wes Schilling Richard M Kaminski |
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| Institution: | 1. Department of Wildlife, Fisheries, and Aquaculture, Mississippi State University, Mississippi State, Mississippi, USAabalford86@gmail.com;3. Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, Mississippi, USA;4. Department of Wildlife, Fisheries, and Aquaculture, Mississippi State University, Mississippi State, Mississippi, USA |
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| Abstract: | ABSTRACTThe consumer acceptability and proximate and fatty acid composition of crayfish (Procambarus clarkii) harvested from commercial systems and moist-soil wetlands were evaluated. Aroma and appearance acceptability scores for abdominal muscles from commercial crayfish were higher over samples from moist-soil wetlands. Aroma and texture acceptability scores for whole crayfish from commercial fields were also higher compared to moist-soil wetland samples. No differences existed between treatments for flavor and overall acceptability. Results indicate that although scores for aroma were slightly higher for commercial crayfish, crayfish from both populations were acceptable to consumers. Hierarchical cluster analyses of panelists’ scores for overall acceptability revealed that 25% of panelists rated moist-soil wetland and commercial crayfish abdominal samples equally high, and an additional 31% of panelists rated moist-soil wetland crayfish samples as more liked than commercial crayfish samples. Few differences existed in crayfish proximate composition and fatty acid content from the two harvest practices. |
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| Keywords: | Procambarus clarkii crayfish consumer acceptability wetland management alternative fisheries |
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