熟制方式对克氏原螯虾剥壳效果及品质的影响

Effects of Cooking Methods on the Shucking Prformance and Quality of Crayfish(Procambarus clarkii)

【目的】探究蒸制和煮制两种熟制方式对克氏原螯虾(Procambarus clarkii)剥壳效果与品质的影响。【方法】通过对克氏原螯虾进行冷水蒸制和煮制,使其中心温度分别达到60、70、80、90℃,测定其剥壳效果,分析虾壳、肉品质的变化。【结果】煮制与蒸制两种方式在中心温度到达80℃以上时,均对克氏原螯虾有松壳效果。其中,煮制使中心温度达到80℃或90℃时,机械和人工剥壳效果均更好,且对克氏原螯虾的品质保留较好。蒸制中心温度达到90℃的克氏原螯虾品质以及色泽较好,但剥壳效果不及煮制中心温度达到90℃者。中心温度达到60℃时,煮制与蒸制的熟化程度较低,剥壳效果较差,克氏原螯虾的壳肉硬度较大,但肌原纤维蛋白含量较高。【结论】结合剥壳效果与壳、肉品质来看,在克氏原螯虾加工中,选择煮制预处理较好,同时应使中心温度达到80℃以上。

【Objective】The aim of this study is to investigate the influence of two cooking methods(steaming and boiling)and the centre temperature on the quality and shucking performance in crayfish(Procambarus clarkii).【Methods】Crayfish were steamed and boiled in cold water to reach centre temperatures of 60,70,80 and 90℃,respectively.Scking performance were determined and the changes in the quality of shrimp shells and meat were analysed.【Results】Boiling and steaming were both effective in loosening the shells of crayfish when the centre temperature reached 80℃or above.Among them,boiling at a centre temperature of 80℃or 90℃had a better shucking performance and retained the quality of crayfish better.When the centre temperature reached 90℃by steaming,the quality and colour of crayfish were excellent,but the shucking performance by steaming was not as good as that by boiling when the centre temperature reached 90℃.At a centre temperature of 60℃,the cooked and steamed crayfish had a lower degree of maturation and a poorer shell effect,and the shell meat of crayfish was harder,but the content of myofibrillar proteins was higher.【Conclusion】Judging from the effect of shucking performance and the quality of shells and meat,boiling pretreatment is preferred in the processing of crayfish,while the centre temperature should reach over 80℃.