油炸温度和时间对克氏原螯虾虾肉贮藏品质的影响OA北大核心CHSSCDCSTPCD

[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.