Abstract:In order to improve the thermal process of Exopalaemon carinicauda (E. carinicauda) and avoid the degradation of product quality and energy waste caused by inappropriate thermal process, the author investigated the influence of boiling treatment at 85, 90, 95 ℃ and steam cooking on the quality of E. carinicauda. On the basis of the determination of heat transfer curve, a comprehensive evaluation was conducted using the following indicators: total bacterial count, relative enzyme activity of polyphenol oxidase (PPO), cooking loss rate, water-holding capacity, crude protein mass fraction, texture characteristic and color. The results showed that steam cooking for 1 min can effectively inactivate PPO, reduce the total bacterial count to the edible safety standard. Compared with the other groups under the same time, this group showed higher protein mass fraction, greater elasticity, cohesiveness and chewiness, as well as a more intense red color. However, it exhibited lower water-holding capacity, resulting in greater moisture loss. If the shrimp is further processed into dried shrimp products, the lower moisture mass fraction prior to drying would facilitate the drying process. In conclusion, steam cooking for 1 min is an optimal thermal process for E. carinicauda.
