Effects of Cooking Methods on the Quality of Frozen-Thawed Cooked Crayfish Muscle
ZHOU Mingzhu, CHEN Fangxue, DENG Yi, XIONG Guangquan, QIAO Yu, WANG Chao, WANG Lan, WU Wenjin, SHI Liu, DING Anzi, LI Cai
1. Institute of Agricultural Products Processing and Nuclear Agriculture Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; 2. School of Bioengineering and Food, Hubei University of Technology, Wuhan 430064, China; 3.Wuhan Liangzihu Aquatic Product Processing Co. Ltd., Wuhan 430200, China
Abstract：This research studied the effects of different cooking and thawing methods on the quality of frozen-thawed cooked crayfish muscle. Crayfish were cooked by four different methods: boiling with cold water (BC), boiling with boiling water (BB), steaming with cold water (SC), and steaming with boiling water (SB), frozen at ?18 ℃ for 30 days after cooling down, and then thawed by two different methods: thawing in still water (ST) and low temperature thawing (LT). Those cooled down to room temperature not frozen were used as a control group. Total number of bacterial colonies, waterholding capacity, water distribution, texture characteristics, color and thiobarbituric acid reactive substances (TBARs) were determined and sensory characteristics were analyzed by electronic nose and sensory evaluation. The results showed that the total number of colonies in the BC + ST and SC + ST groups were 4.26 and 4.43 (lg(CFU/g)), respectively, higher than in the other groups. ST could more easily cause water loss of crayfish than LT, and the water-holding capacity of crayfish cooked with cold water (BC and SC) was better than that of crayfish cooked with boiling water (BB and SB). Moreover, the sensory quality of BC and SC was better than that of BB and SB. Compared with the control group, L* and b* values in the ST and LT groups were greater, and a* value was smaller; b* values in the BC + ST, BB + ST, SC + ST, and SB + ST groups were 32.67, 28.87, 33.36 and 27.36, respectively, significantly higher than in the LT and control groups. According to the results of TBA, it was found that the oxidation degree in the ST group was higher than that in the LT group. BB and SB exhibited a higher degree of oxidation than BC and SC. There were also significant differences in the smell of crayfish between the two thawing methods, and hot and cold water cooking greatly affected the smell of crayfish.
2021, Vol. 35 
