| Cherax quadricarinatus is a freshwater lobster,which has the advantages of high physical,high growth,high yield,high nutritional value,and is widely farmed.Crassostrea ariakensis is contains a large amount of amino acids for human body,which is aquatic product with high nutritional value,and is strong in environmental adaptability,and is the most breeding production in the world.High hydrostatic pressure technology(HHP)is a kind of non-thermal processing technology which can effectively process food and extend the shelf life,and can improve the shelf life of food.This study adopts HHP,with red crayfish and the oyster 200 MPa,400 MPa and 600 MPa for 3 min,respectively,compared to biochemical composition,bacteria,etc.,and analyzes changes in different storage temperatures,and analyzes changes in different storage temperatures.In order to provide theoretical basis and reference in the process of the establishment of red crayfish and the processing of oysters.The specific research results are as follows:(1)After HHP,the shelling rate of the molting in each group of red crayfish and oysters reached 100%.The moisture content of the red crayfish is significantly decreased under 600 MPa(P<0.05),while the trend of crude protein,ash and crude fat content is not significant.The water content of the oysters is decreased under pressure at 200 MPa and600 MPa,and the crude protein and crude fat content increased significantly with pressure in 400 MPa and 600 MPa treatment(P<0.05)(2)With the increase of HHP(0 d)pressure,the numbers of total bacteria,Vibrio vulnificus and V.parahaemolyticus in the meat of red crayfish were significantly decreased(P<0.05),but the V.vulnificus and the number of V.parahaemolyticus were not detected in the 400 MPa and 600 MPa groups.V.vulnificus and V.parahaemolyticus,as well as the total number of bacteria,were then stored at 4 ℃ and-20 ℃,and measured at 5,15,and30 days of storage.The experimental results show that the three indicators under two conditions increase significantly over time(P<0.05).The test results of the oysters are consistent with the results of the red crayfish.(3)Under the same HHP treatment,there is no significant difference in the value of red crayfish in the form of 4 ° C and-20 ° C(P>0.05);At the same temperature,there was no significant difference in the L* value of shell brightness of red crayfish under different pressure treatments(P>0.05).After HHP treatment,the redness a* value of shrimp decreased with the increase in pressure strength,and the control group of shrimp shells,200 MPa and 600 MPa treatment group was significantly reduced(P<0.05).Shrimp shells have no significant differences in different HHP groups and different storage conditions(P>0.05).At 0 day,there is a significant difference between the L* value of oyster meat in the control group and each HHP treatment group(P<0.05).After 15 days of 4 ° C for 15 days,there was a significant difference between the L* value between the control group and 600 MPa treatment group(P<0.05).After HHP treatment(0 d),except 200 MPa group,the a*value of oyster meat decreases with the increase in pressure intensity.When the sample was stored at-20 ° C,the a* value of 400 MPa and 600 MPa group was significantly lower than that of the other two groups(P<0.05).After HHP(0 d),the b* value of the 200 MPa group oyster meat was significantly higher than that of the other three groups(P<0.05),and after storage at 4 ° C,the b* value of each treatment group had no significant difference(P>0.05),After storage at-20 ° C,there is a significant difference between the b* value of 600 MPa treatment group and other groups(P<0.05). |
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