不同解冻方式对熟制小龙虾理化特性的比较分析

作者：Zheng Jing-Jing; Lin Lin^*; Zhang Yan-Ling; Lu Jian-Feng; Jiang Shao-Tong

来源：Modern Food Science and Technology, 2020, 36(9): 188-194and108.

DOI：10.13982/j.mfst.1673-9078.2020.9.0209

• Cooked crayfish
• Microstructure
• Physicochemical properties
• Thawing methods

To compare the effects of different thawing methods on the physical and chemical properties of crayfish with and without shell, including ultrasonic thawing, microwave thawing, thawing in static water, thawing in air, thawing in refrigerator and thawing in low-voltage electrostatic field. Using frozen cooked crayfish as raw materials, based on the analysis of thawing time, thawing loss rate, water holding capacity, thiobarbituric acid reactive substances (TBARS), total thiol content and microstructure, the effects of 6 different thawing methods on the physical and chemical properties of cooked crayfish were investigated. The results showed that among the six thawing methods, the microwave thawing time was the shortest, and the refrigerator thawing time was the longest. The thawing time of crayfish without shell was significantly shorter than that of shell crayfish. The thawing loss rate of crayfish with shell was lower than the crayfish without shell significantly. The thawing loss rate of crayfish without shell thawed by ultrasonic was the highest (11.14%). The quality of crayfish was significantly affected by thawing methods. It was shown that the effect of thawing in low-voltage electrostatic field was better than the other methods from the water holding capacity, TBARS value and total sulfhydryl content of crayfish meat. After microwave and ultrasonic thawing, the contents of sulfhydryl group in crayfish meat without shell were low (0.47 and 0.54 μmol/g, respectively), which indicated that degree of the protein oxidation in the crayfish meat was high. The TBARS values (0.30 and 0.28 mg/kg of crayfish meat without and with shell, respectively) of crayfish thawing in air were high. The scanning electron microscope (SEM) images showed that the integrity of crayfish meat tissue was kept well after thawing in low-voltage electrostatic field. Low temperature thawing at 4℃ (refrigerator thawing, low voltage electrostatic field thawing) was more beneficial to the quality maintenance of frozen crayfish. This study provided theoretical basis for the comprehensive utilization of frozen crayfish. ? 2020, Editorial Board of Modern Food Science and Technology. All right reserved.

• 出版日期2020
• 单位合肥工业大学