广东海洋大学学报2024，Vol.44Issue(2)：16-23,8.DOI:10.3969/j.issn.1673-9159.2024.02.003
油炸温度和时间对克氏原螯虾虾肉贮藏品质的影响
Analysis of Quality Characteristics of Crayfish(Procambarus clarkii)Meat during Storage by Atmospheric Frying Temperature and Time
摘要
Abstract
[Objective]This paper aims to comprehensively analyze the influence of atmospheric pressure frying technique and storage time on the physicochemical properties and quality of crayfish(Procambarus clarkii)meat.[Method]Taking crayfish meat as the research object,the changes in physical and chemical indicators such as total plate count(TPC),total volatile basic nitrogen(TVB-N),and texture characteristics of crayfish meat stored at 4℃for 1-7 days were investigated through different frying temperatures(160,170,180,190℃)and time(30,60,90,120 s).[Result and conclusion]As frying temperature and time increased,the TPC and water holding capacity of crayfish meat decreased significantly(P<0.05);the hardness,springness,chewiness and TVB-N value all increased(P<0.05).Among them,for 1-7 days,the highest logarithm of TPC of the fried groups was 4.95 CFU/g and the TVB-N values were all below the limit value of freshwater shrimp(20.00 mg/100 g).The shrimp treated with less than 90 s(30 s,60 s)and less than 180℃(160℃,170℃)had higher water holding capacity,slightly lower hardness and chewiness,and the L*and a*values were lower and the b*values were higher when stored for 5-7 days.The water holding capacity of shrimp treated at 120 s and 190℃was significantly lower,the meat color was decreased,the values of TVB-N and TBA were higher,and the texture properties(hardness,springness,chewiness)were higher.The principal component analysis showed that the TVB-N and L* values of crayfish meat in 180℃and 90 s group could be kept within a good range during storage,and the comprehensive indicators were the best.关键词
克氏原鳌虾/常压油炸工艺/贮藏/品质特性Key words
crayfish/atmospheric pressure fry/storage/quality characteristics分类
轻工纺织引用本文复制引用
李海蓝,赵青,李美锦,刘文博,邱亮,鉏晓艳..油炸温度和时间对克氏原螯虾虾肉贮藏品质的影响[J].广东海洋大学学报,2024,44(2):16-23,8.基金项目
湖北省重点研发计划项目(2023BCB122) （2023BCB122）
