广东海洋大学学报2024，Vol.44Issue(2)：10-15,6.DOI:10.3969/j.issn.1673-9159.2024.02.002
熟制方式对克氏原螯虾剥壳效果及品质的影响
Effects of Cooking Methods on the Shucking Prformance and Quality of Crayfish(Procambarus clarkii)
摘要
Abstract
[Objective]The aim of this study is to investigate the influence of two cooking methods(steaming and boiling)and the centre temperature on the quality and shucking performance in crayfish(Procambarus clarkii).[Methods]Crayfish were steamed and boiled in cold water to reach centre temperatures of 60,70,80 and 90℃,respectively.Scking performance were determined and the changes in the quality of shrimp shells and meat were analysed.[Results]Boiling and steaming were both effective in loosening the shells of crayfish when the centre temperature reached 80℃or above.Among them,boiling at a centre temperature of 80℃or 90℃had a better shucking performance and retained the quality of crayfish better.When the centre temperature reached 90℃by steaming,the quality and colour of crayfish were excellent,but the shucking performance by steaming was not as good as that by boiling when the centre temperature reached 90℃.At a centre temperature of 60℃,the cooked and steamed crayfish had a lower degree of maturation and a poorer shell effect,and the shell meat of crayfish was harder,but the content of myofibrillar proteins was higher.[Conclusion]Judging from the effect of shucking performance and the quality of shells and meat,boiling pretreatment is preferred in the processing of crayfish,while the centre temperature should reach over 80℃.关键词
克氏原螯虾/蒸制/煮制/剥壳/品质Key words
Procambarus clarkii/steaming/boiling/shucking/quality分类
农业科技引用本文复制引用
谌玲薇,邱文兴,刘煊,谭宏渊,乔宇,汪超..熟制方式对克氏原螯虾剥壳效果及品质的影响[J].广东海洋大学学报,2024,44(2):10-15,6.基金项目
湖北省揭榜制科技项目(2022BEC030) （2022BEC030）
湖北省农机装备补短板核心技术应用攻关项目(HBSNYT202221) （HBSNYT202221）
