Effect of Ordinary Permeation and Vacuum Permeation on Freeze-Thaw Quality of Crayfish Tails
In this paper,with sensory score as the index,the ordinary permeation treatment time and vacuum permeation treatment time of crayfish tails are optimized to determine the optimal treatment conditions.With fresh crayfish tails and untreated crayfish tails as the control groups,the physicochemical properties of crayfish tails in ordinary permeation group and vacuum permeation group under the optimal treatment conditions are characterized.The optimization experiment results show that the optimal ordinary permeation treatment time of crayfish tails is 120 min,while the optimal vacuum permeation treatment time of crayfish tails is 60 min.Under these conditions,the obtained crayfish tails have moderate hardness,good elasticity and good taste.The experiment results show that the salt-soluble protein content,moisture content,centrifugal water-holding ratio and texture of crayfish tails treated by vacuum permeation are the closest to those of the fresh group,and their indexes are superior to those of the ordinary permeation treatment group,and the indexes of them are both superior to those of the untreated group,which proves that soaking in compound cryoprotectant(1％compound phosphate,6％alginate,6％sorbitol)has a certain cryoprotective and water-holding effect on cooked crayfish tails.Moreover,vacuum permeation shows better results compared to ordinary permeation treatment.The research results can provide theoretical guidance for the atmospheric permeation and vacuum permeation processes of crayfish tails.
万方数据
维普
