Abstract: This study investigated the deodorizing effect of different concentrations of (0.05, 0.15, 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 of fishy odor, electronic nose analysis and headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with odor activity value (OAV). The results showed that treatment with 0.25 g/100 mL GSE resulted in the most significant decrease in the fishy odor value and the contents of aldehydes and alcohols in crayfish head and meat after six days of refrigeration. The major fishy odor substances in crayfish head were nonanal, 1-octen-3-ol, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, while those 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 in thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), and total viable count (TVC) of crayfish meat (P < 0.05), and delayed the initial increase and then decrease in pH. In addition, the brightness L* of GSE-treated crayfish meat was slightly lower than that of the control group, but the hardness, chewiness, and elasticity were better maintained when compared to the control group. Therefore, GSE has good application prospects in reducing the fishy off-flavor of crayfish head and meat and maintaining the quality of crayfish meat. This study can provide 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