盐煮和微波加热对即食龙虾质构的影响

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盐煮和微波加热对即食龙虾质构的影响
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Effect of Microwave Heating and Salt Cooking on Texture of Ready-to-Eat Product of Crayfish

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研究了即食龙虾主要加工步骤—盐煮、微波加热对龙虾肉质构的影响,结果表明:随着盐煮时间和微波加热时间的增加,产品的硬度和咀嚼性都不同程度地增大,弹性则呈先增大后减小的趋势。由感官评定得出:采用食盐溶液质量浓度为5 g/dL,虾水质量比1∶3,盐煮10 min,微波中低火加热5 min,产品肉质紧密,口感良好。

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Effect of main processing steps-boiling in salt solution and microwave heating on texture of RTE(ready-to-eat) product of crayfish were studied in this manuscript.It was found that the hardness and chewiness of the aim product was increased with the increase of the boiling time.But for the elasticity,it was increased at the initial time but then decreased at later of boiling time The sensory evaluation suggested that the optimum boiling time is 10 minutes.Microwave heating in low-power for 5 minutes,are the best for the texture of the crayfish.The products prepared by this process have good quality and taste.

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郭力,过世东,刘海英.盐煮和微波加热对即食龙虾质构的影响[J].食品与生物技术学报,2011,30(3):376-380.

GUO Li, GUO Shi-dong, LIU Hai-ying. Effect of Microwave Heating and Salt Cooking on Texture of Ready-to-Eat Product of Crayfish[J]. Journal of Food Science and Biotechnology,2011,30(3):376-380.

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