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| Optimizing the Oven Roasting of Crayfish by Response Surface Methodology |
| WEN Limin, ZHU Yongzhi, LUO Zhang, XU Weimin, BIAN Huan |
| 1.College of Food Science, Xizang Agriculture and Animal Husbandry College, Nyingchi 860000, China; 2.Research Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China |
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Abstract The preparation process of oven roasted crayfish was optimized by response surface methodology (RSM). Curing time, brine concentration, roasting temperature, and roasting time were considered as independent variables, and sensory score and springiness as response variables. The nutrient composition and flavor characteristics of roasted crayfish were determined and analyzed using raw and boiled crayfish as controls. The results showed that the optimized conditions were as follows: curing time 30 min, salt concentration 12 g/100 mL, roasting temperature 180 ℃, and roasting time 20 min. The sensory score and springiness of the oven roasted crayfish prepared under these conditions were 9.08 points and 3.88 mm, respectively, which were close to the predicted values, indicating that the roasting process is reasonable and valid. The total content of monounstaturated and polyunsaturated fatty acids in the roasted crayfish prepared under these conditions was distinctly higher than that in raw and boiled crayfish, and significant variations were found in the contents of essential and flavor amino acids; more specifically, aspartate, glycine, arginine and leucine were lost, and the loss of arginine was greatest. The electronic tongue responses to the umami, salty and sweet taste of the roasted crayfish were markedly higher than those to raw and boiled crayfish. In summary, moderate roasting is conducive to maintaining the nutrients and umami and aroma release of crayfish while improving the nutritional quality and flavor of the product.
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2023, Vol. 37 
