Research And Development Of Crayfish Ball Product And Its Key Process Optimization

Procambarus clarkii(commonly known as crayfish)has a delicious taste and rich nutritional value,which is deeply loved by consumers.At present,the consumption market of crayfish in China is still dominated by catering service industry.Consumption stimulates production.The crayfish processing industry in China has great potential for development.At present,the research of crayfish is still in the aspects of catering and rough processing,and the finishing of crayfish is still in the development stage,so it is necessary to develop new crayfish products to meet the market demand.In this study,crayfish was used as experimental material to optimize the key parameters in the processing of shrimp balls.The main research contents and results are as follows:(1)Effects of crayfish raw materials on the quality of shrimp balls in different regions.Taking crawfish from Pukou,Suzhou Taihu and Sihong of Suqian as the research objects,the main nutritional components and quality of crawfish were compared and analyzed.By comparing the sensory scores of shrimp balls made from crawfish from three regions,the correlation between sensory scores and TPA(Texture profile analysis)index of raw shrimp meat was established,screening the most suitable raw materials for making shrimp balls.The results showed that the chewability and relative elasticity of crawfish in Sihong area of Suqian were better than those of Suzhou Taihu lobster and Nanjing Pukou lobster The crude protein content of crawfish in Suqian Sihong area was 15.86%,which was significantly different from other two areas(P<0.05);the crude fat content of crawfish in Nanjing Pukou area was relatively high,which was 1.46%,which was significantly different from that in Suzhou Taihu area(P<0.05);Among the three regions,the crayfish in the Sihong area of Suqian had the highest unsaturated fatty acid content,at 61.98%,the proportion of essential amino acids was the highest in Sihong District of Suqian,which reached 35.85%.Through the analysis of the taste amino acids,the taste intensity value was calculated according to the taste threshold,and the crawfish was mainly fresh.The sensory score of shrimp balls made from crawfish in Sihong District of Suqian is higher,which has a strong correlation with the TPA index of shrimp meat,indicating that the quality of raw materials can affect the quality of products.Therefore,choosing crayfish in Sihong area is more suitable for making shrimp balls.(2)Effects of different exogenous proteins on the quality of crayfish balls.Using crayfish in Sihong area as the main raw material to make shrimp balls,study the addition of wheat gluten proteins(WG),soybean protein isolated(SPI)and peanut protein isolate(PPI)The influence of the quality and gel properties.The sensory score,gel characteristics,water holding capacity,cooking loss rate,whiteness value and transverse relaxation time T2 of three different non-muscle protein shrimp balls were measured with each analytical instrument,and the Pearson method was used to measure Correlation analysis.The results show that the three non-muscle proteins in different amounts can improve the gel properties of shrimp balls,increase water retention,reduce cooking loss rate,and improve the three-dimensional network structure of shrimp balls,but all will reduce the whiteness of shrimp balls.The correlation between them is basically significant(P<0.05).The addition of wheat gluten protein has the most obvious improvement in the quality of shrimp balls compared to the other two groups of proteins.When the amount of wheat gluten protein is 6%,the gel strength and water retention of shrimp balls are increased by 64.8%and 11.3%respectively compared with the control group.The whiteness value of shrimp balls decreases with the increase of protein addition,and the WG group can effectively reduce the effect on the color of shrimp balls,which is significantly different from the SPI group and the PPI group(P<0.05).In summary,the use of wheat gluten protein with an added amount of 6%can more effectively improve the quality of crayfish balls and increase consumer acceptance.(3)Effects of different freezing and thawing methods on the quality of crayfish balls.Taking crawfish balls as the object,by comparing the physical and chemical indexes of the two kinds of frozen crawfish balls at-18? in low temperature,20? in air,ultrasonic,microwave and running water,the multi factor analysis of variance was used to determine the influence of freezing and thawing on the different quality indexes of crawfish balls,and finally one was selected A suitable freezing and thawing process for crayfish balls.The results showed that the method of liquid nitrogen quick freezing and microwave thawing could speed up the freezing and thawing of crawfish balls,reduce the loss of water in the freezing and thawing treatment,reduce the pollution degree and fat oxidation of crawfish balls,better maintain the texture and microstructure of crawfish balls,and maintain the eating quality.