Effects of Different Processing Methods on the Quality of Cooked Procambarus clarkii during Refrigerated Storage
The effects of different processing methods on the quality of cooked crayfish during refrigerated storage were studied. Crayfish were treated with post-cooking sterilization (100 ℃, 5 min after 121 ℃, 5 min, 0.18 MPa) and simultaneous curing and sterilization (110 ℃, 10 min, 0.13 MPa), and no steril...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-09-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120219 |
| _version_ | 1798017604607016960 |
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| author | Jinhua KONG Limin WEN Yongzhi ZHU Qingfeng GE Huan BIAN Zheng YAN Weimin XU |
| author_facet | Jinhua KONG Limin WEN Yongzhi ZHU Qingfeng GE Huan BIAN Zheng YAN Weimin XU |
| author_sort | Jinhua KONG |
| collection | DOAJ |
| description | The effects of different processing methods on the quality of cooked crayfish during refrigerated storage were studied. Crayfish were treated with post-cooking sterilization (100 ℃, 5 min after 121 ℃, 5 min, 0.18 MPa) and simultaneous curing and sterilization (110 ℃, 10 min, 0.13 MPa), and no sterilization after cooking (100 °C for 5 min) samples were the control group. The three groups of samples were placed in a refrigerator at 4 °C, and the pH value, texture profile analysis (TPA), total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), centrifugal loss rate, myofibrillar protein characteristics, the total number of colonies of each group of samples were measured during this period, and combined with the observation of the microstructure, to evaluate quality changes in crayfish with different processing methods during refrigerated storage. The results showed that the muscle of crayfish was seriously broken under the treatment of first cooked and then sterilized, and the hardness and elasticity were significantly lower than those of other groups (P<0.05). The hardness and elasticity values of shrimp meat processed in one-step sterilization were significantly better than those of other groups (P<0.05). The shelf life of cooked crayfish without sterilization was only 7 d, which was significantly lower than that of other groups (P<0.05). In summary, the cooked sterilization in one step (110 ℃, 10 min) processing method could keep the crayfish good quality, and the shelf life of refrigerated was extended by 28 d. |
| first_indexed | 2024-04-11T16:09:58Z |
| format | Article |
| id | doaj.art-b97efdffac3c4147a1b1fb7e6cba8765 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T16:09:58Z |
| publishDate | 2022-09-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-b97efdffac3c4147a1b1fb7e6cba87652022-12-22T04:14:44ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-09-01431737138010.13386/j.issn1002-0306.20211202192021120219-17Effects of Different Processing Methods on the Quality of Cooked Procambarus clarkii during Refrigerated StorageJinhua KONG0Limin WEN1Yongzhi ZHU2Qingfeng GE3Huan BIAN4Zheng YAN5Weimin XU6Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaThe effects of different processing methods on the quality of cooked crayfish during refrigerated storage were studied. Crayfish were treated with post-cooking sterilization (100 ℃, 5 min after 121 ℃, 5 min, 0.18 MPa) and simultaneous curing and sterilization (110 ℃, 10 min, 0.13 MPa), and no sterilization after cooking (100 °C for 5 min) samples were the control group. The three groups of samples were placed in a refrigerator at 4 °C, and the pH value, texture profile analysis (TPA), total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), centrifugal loss rate, myofibrillar protein characteristics, the total number of colonies of each group of samples were measured during this period, and combined with the observation of the microstructure, to evaluate quality changes in crayfish with different processing methods during refrigerated storage. The results showed that the muscle of crayfish was seriously broken under the treatment of first cooked and then sterilized, and the hardness and elasticity were significantly lower than those of other groups (P<0.05). The hardness and elasticity values of shrimp meat processed in one-step sterilization were significantly better than those of other groups (P<0.05). The shelf life of cooked crayfish without sterilization was only 7 d, which was significantly lower than that of other groups (P<0.05). In summary, the cooked sterilization in one step (110 ℃, 10 min) processing method could keep the crayfish good quality, and the shelf life of refrigerated was extended by 28 d.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120219procambarus clarkiiprocessing methodcookedsterilizationqualityshelf-liferefrigerated storage |
| spellingShingle | Jinhua KONG Limin WEN Yongzhi ZHU Qingfeng GE Huan BIAN Zheng YAN Weimin XU Effects of Different Processing Methods on the Quality of Cooked Procambarus clarkii during Refrigerated Storage Shipin gongye ke-ji procambarus clarkii processing method cooked sterilization quality shelf-life refrigerated storage |
| title | Effects of Different Processing Methods on the Quality of Cooked Procambarus clarkii during Refrigerated Storage |
| title_full | Effects of Different Processing Methods on the Quality of Cooked Procambarus clarkii during Refrigerated Storage |
| title_fullStr | Effects of Different Processing Methods on the Quality of Cooked Procambarus clarkii during Refrigerated Storage |
| title_full_unstemmed | Effects of Different Processing Methods on the Quality of Cooked Procambarus clarkii during Refrigerated Storage |
| title_short | Effects of Different Processing Methods on the Quality of Cooked Procambarus clarkii during Refrigerated Storage |
| title_sort | effects of different processing methods on the quality of cooked procambarus clarkii during refrigerated storage |
| topic | procambarus clarkii processing method cooked sterilization quality shelf-life refrigerated storage |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120219 |
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