| Popis: |
In order to explore the effect of key technology on crayfish product quality, crayfish was used as raw material through texture analysis, low field nuclear magnetic resonance and sensory evaluation methods. The water-retaining agent (1%, 1.5% phosphate-free water-retaining agent and 1.2% sodium bicarbonate+4% trehalose), drying conditions (temperature: 70, 80, 90 ℃. Time: 0.5, 1, 1.5, 2 h) and sterilization conditions (100, 115, 121 ℃, 15 min) on its moisture, texture properties and sensory scores were researched, while to optimize the processing technology of flexible packaged ready-to-eat crayfish and explore the relationship between moisture and texture. The results showed that the addition of water-retaining agent (1.2% sodium bicarbonate+4% trehalose) increased the content of non-flowing water and free water in crayfish meat, significantly improved the water holding capacity of crayfish meat, and reduced crayfish meat hardness (P |
