不同前处理方式对冻藏(-18℃)熟制淡水龙虾品质特性的影响

Effect of pre-treatments on quality of cooked crayfish meat under frozen storage(-18 ℃)

以熟制淡水龙虾(Procambarus clarkia)为原料,分别进行带壳和去壳2种前处理方式,在-30℃冷冻处理后,于-18℃下贮藏6个月,通过感官评价、理化指标和微生物指标的测定,研究前处理的熟制虾肉在冻藏期间的品质变化。研究发现:在贮藏期间,2种处理感官变化很小,去壳龙虾菌落未测出,带壳龙虾在第4个月开始有少量微生物存在,MDA含量具有一定波动性,但一直处于较低水平。pH值、失重率和持水率持续下降,TVB-N在限定值内。两种前处理方式的虾肉在贮藏前期(0～4个月)的品质没有影响,第4个月之后,去壳龙虾优于带壳龙虾,但在6个月的贮藏期仍具有极强的可食性。工厂化处理可以根据目标人群和企业状况采用不同的处理方式。

Changes in sensory qualities, physical, chemical and microbiological qualities of cooked crayfish （Procambarus clarkia） meat with different pre-treatments （whole crayfish and crayfish meat）, with -30 % frozen treatment, were determined to research the qualities during frozen storage （-18 %） 6 months. The results were showed that： During the frozen storage, sensory assessment had very small change, total plate count of crayfish meat group was not checked and the other group had a small amount of microbes from the 4th month, MDA content was fluctuated at a lower lever, pH, water loss and water capacity were constantly decreased. TVB-N content was under limited value. The cooked crayfish meat with different pre-treatments under -30 ℃ had no influence within 4 months, after which, the crayfish meat group was better than the whole crayfish group, but both of two pre-treatments had a best edibility within 6 month-storage. When they were producted in the factory, different pre-treatments may be used according to target population and factory status.