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| Effects of Simultaneous High-Temperature Cooking and Sterilization on Quality and Storage Characteristics of Ready-to-Eat Crayfish |
| KONG Jinhua, WEN Limin, ZHU Yongzhi, GE Qingfeng, BIAN Huan, YAN Zheng, XU Weimin |
| 1.Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2.College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China |
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Abstract To determine the optimum conditions of simultaneous high-temperature cooking and sterilization for the production of ready-to-eat crayfish, changes in the color, pH value, texture and sensory score of crayfish were examined under different sterilization conditions, and the influence of different sterilization conditions on the quality of crayfish was analyzed. The results showed that the product quality was significantly affected by sterilization temperature and time (P < 0.05), and higher sterilization temperature and longer sterilization time had a greater impact on it. Crayfish sterilized at 110 ℃ for 10 min had significantly better springiness, hardness and chewiness (P < 0.05), and a significantly lower yellowness value (P < 0.05), and a higher sensory evaluation score compared to the other groups. The shelf life of the product was 35 days at 4 ℃.
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2022, Vol. 36 
