Research on Processing Technology for Preserving the Crab Paste of Chinese Mitten Crabs at Room Temperature
In order to reduce waste and increase the added value of small-sized Chinese mitten crabs,this study focuses on the crab roe of small-sized Chinese mitten crabs as the main raw material.By adding ingredients such as pumpkin puree and Sichuan pepper powder,a shelf-stable crab roe sauce product was developed.The sterilization parameters were determined using the heat transfer curve to calculate the F-value,and three parameters were identified as 121 ℃/5 min,118 ℃/15 min,and 115 ℃/25 min,with an F-value of 4.5 min,which could meet commercial sterilization requirements.The evaluation of the crab roe sauce included quantitative description analysis of its chewiness,color,aroma,etc.Physicochemical indicators such as moisture activity,protein content,peroxide value,etc.,were measured to provide a reference for selecting the optimal sterilization parameters for the crab roe sauce,which were determined as 118 ℃/15 min.
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维普
