Study On The Effect Of Frozen Processing On The Quality Of Crayfish

The crayfish is tender,delicious and nutritious.With the continuous improvement of people's living standards,shrimp foods have gradually become an important component of people's dietary structure and are loved by consumers.However,due to its mostly fresh sales mode,they are greatly affected by regions and seasons,and crayfish have high water and protein content.They are extremely susceptible to microorganisms and rot,so it is difficult to preserve.In this paper,the effects of freezing and thawing methods on the quality of Cooked Crawfish and the quality changes of crawfish during the frozen storage were studied,which can provide reference for the quality control during the frozen processing and frozen storage of Cooked Crawfish.The main research contents and conclusions are as follows:1.The cooked crayfish with shell and without shell were stored at-18 ? for one month.The quality changes of crayfish during frozen storage were studied by detecting the degree of fat oxidation,p H value,TVB-N value,salt soluble protein content,color and texture.The results showed that the color of shelled shrimp meat did not change significantly,while the L * and w values of shelled shrimp meat decreased significantly,shrimp meat hardness,elasticity,There was no significant difference in the indexes of shelled and shelled shrimp in the early stage of storage(0-2 weeks),but the quality of shelled shrimp was better than shelled shrimp after 3weeks of frozen storage.2.The cooked crayfish with shell was frozen in refrigerator,immersion solution and liquid nitrogen,and stored at-18 ? for 3 months.The p H value,TVB-N value,water holding capacity,fat oxidation,texture and water distribution were measured every 15 days.Hydraulic,fat oxidation,texture,water distribution,etc.Comparison of the effects of different freezing methods on the quality of crawfish.The experimental results show that: Compared with refrigerator freezing,immersion freezing and liquid nitrogen freezing can significantly delay the quality change of crayfish;the results show that the lower the freezing temperature,the slower the water holding capacity,elasticity and hardness of the shrimp meat decrease,and the faster the freezing speed,the smaller the effect on the water distribution of the crayfish.3.Taking the thawing time,thawing loss rate,water holding capacity,thiobarbituric acid reactive substances(TBARS),total thiol content and shrimp meat microstructure as the detection indicators,the effects of ultrasonic thawing(15?),microwave thawing,still water thawing(15?),air thawing(15?),refrigeratorthawing(4?)and low-voltage electrostatic field thawing(4?)on the quality of crayfish were analyzed.The results show that different thawing methods have a significant effect on the quality of crayfish.Low-voltage electrostatic field thawing and refrigerator thawing have the best effect and can better maintain the quality of shrimp meat.