Effect of Thermal Pretreatments and Frying on Quality of Crayfish and Evaluation Cytogenetic, Biochemical, Histopathological and Histochemical Parameters of Male Mice Fed on

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.