Abstract: This study investigated the deodorizing effect of different concentrations of (0.05 g/100 mL, 0.15 g/100 mL, and 0.25 g/100 mL) grape seed extract (GSE) on crayfish head and meat during refrigeration, and the physicochemical qualities of crayfish meat before and after deodorization were also studied. The deodorization effects were investigated by sensory evaluation on fishy odor, ?electronic nose analysis and headspace – solid phase microextraction - gas chromatography - mass spectrometry (HS-SPME-GC-MS) combined with the odor activity value (OAV). ?The results showed that: On the 6th day after deodorization treatment with 0.25 g/100 ml GSE, the fishy value and the contents of aldehydes and alcohols in crayfish head and meat decreased significantly. The main fishy substances in crayfish head were nonanal, 1-octen-3-ol, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, while the fishy substances in crayfish meat were nonanal, decanal, (E,E)-2,4-decadienal. Further studies showed that 0.25 g/100 mL GSE treatment significantly inhibited the increase of thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), and total viable count (TVC) of crayfish meat (P< 0.05), and delayed a downward and then an upward trend of pH. In addition, the brightness L* of GSE-treated crayfish meat was slightly lower than that the CK group, but the hardness, chewiness, and elasticity could be better maintained compared to the CK group. Therefore, GSE has good application prospects in downgrading the fishy flavor of crayfish head and meat, and maintaining the quality of crayfish meat. This study can provide some theoretical references for the development of crayfish products and other aquatic products.

Key words: crayfish, grape seed extract, fishy substances, textural analysis, sensory evaluation, electronic nose