Changes in Physicochemical Properties and Quality Attributes of Freshwater Crayfish during Deep-Fat Frying
LI Xin, WANG Lan, QIAO Yu, SHI Liu, WU Wenjin, DING Anzi, XIONG Guangquan
Hubei Innovation Center of Agricultural Science and Technology, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
Abstract：The effects of deep-fat frying at different oil temperatures (140, 160, 180 and 200 ℃) and for different durations (15, 30, 45 and 60 s) on the physicochemical properties and quality attributes of different parts of freshwater crayfish (shell, meat and gonad) were studied. The changes in the internal temperature, frying loss rate, color texture characteristics, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARs) value and total plate count (TPC) of crayfish were monitored. The results showed that frying oil temperature had no obvious effects on the internal temperature of crayfish meat, while deep frying time had a significant effect on it. After being deep-fried for 45 s at 180 ℃, the internal temperature of crayfish meat reached the standard temperature for muscle cooking. The frying loss rate increased significantly with increasing oil temperature and frying time (P < 0.05). The L* and a* values of crayfish shell, meat and gonad showed an increasing trend, while the opposite trend was observed for the b* value. The hardness, resilience, elasticity, viscosity and chewiness of crayfish meat increased significantly (P < 0.05). The TVB-N content of crayfish meat increased significantly with deep-frying time, finally reaching a level lower than 10 mg/100 g, indicating that the freshness of crayfish meat was maintained well after deep frying. The TBA value of crayfish meat increased with oil temperature and deep frying time, with the latter having more obvious effect on it. The TPC of fresh crayfish meat was very high, which decreased significantly after deep-frying treatment (P < 0.05), but deep-frying time had no significant effect on it.
2021, Vol. 35 
