Fresh-keeping Packaging Technology And Shelf-life Of Spicy Crab At Normal Temperature

As a new kind of delicious one kind of emerging crabs ready-to-eat products, spicy crab products are preferred by more and more consumers because of the convenience of ready-to-eat opening and delicious taste. However, the cooked crab productsare seasonal and regional, which limited the sale of spicy crab product. Therefore, it is very important to extend the shelf life of cooked spicy crab products under the condition of normal temperature storage.In the research, the Chinese mitten crabs were selected as the experiment raw materials and the cooked spicy crabs were the researchobjects.Based on the methods of cooking provided by the cooperative enterprise, two package forms of spicy crab were designed. To extend the shelf-life of the spicy crab with vacuum package stored at normal temperature and expandproduction scale, several aspects were researched. On this basis,according to the production demand of cooperative enterprises, the selection of production equipment and the overall layout design of the production line of spicy crab products was made.The main research contents include:(1) The effect of different sterilization process on vacuum soft packaging spicy crab were researched, which indicated that the high temperature sterilization of vacuum package spicy crab sterilization effect wasthe best. And the best sterilization process was 121℃-15 min.On this basis, the research about effect of storage temperature on vacuum packaging spicy crab quality change was made, evaluatedthe pH value, protein content, TVB-N value and TBA value of muscle, and analyzed of vacuum packaging spicy crab storage shelf. The results showed that the shelf-life of spicy crabwith vacuum soft and bottle package were 21 and 56 days respectively, and the preservation effect of the vacuum bottle package was better than that of the soft package.(2) Measured and analyzed thechange rule ofspicy crab with vacuum package at the storage temperature of 23, 33, 43℃to determine the best quality evaluation index of vacuum packed spicy crab. The results show that the changes of sensory evaluation, TVB-N value,which can be used to evaluate the vacuum packaging spicy crab quality index.And according to Arrheniustheory, established the shelf-life prediction model of sipcy crab with vacuum packaging based on TVB-N value.(3) In order to study the preservation effect of fresh keeping agent on spicy crab,a kind of natural preservative solution for spicy crab with vacuum package was studied via orthogonal experiment and the optimized formulation was tea polyphenols 0.02%,lactic streptococcus0.05%, potassium sorbate0.03%. Compared with the spicy crab without any handle,this formulation achieved good performance on maintaining the products quality.(4) Based on production requirements of the cooperative enterprise, the industrialized production line of spicy crab with vacuum packageand layout of the production line were designed and the equipment in the line were selected and arranged.