蒸煮方式对熟制小龙虾尾肉解冻后品质的影响

采用4 种蒸煮方式（以冷水开始煮制（BC）、以沸水开始煮制（BB）、以冷水开始蒸制（SC）和以沸水开始蒸制（SB））对小龙虾进行熟制，然后将熟制小龙虾于－18 ℃冻藏30 d，再采用2 种解冻方式（静水解冻（thawing in still water，ST）和4 ℃低温解冻（low temperature thawing，LT））进行解冻，研究不同解冻和蒸煮方式对小龙虾肌肉品质的影响。以冷却至室温未经冻藏的熟制小龙虾肉为对照组。测定菌落总数、持水性、水分分布、质构特性、色度、硫代巴比妥酸反应物（thiobarbituric acid reactive substances，TBARs）值，并通过电子鼻分析和感官评价分析小龙虾肉的感官特性。结果表明：ST组中采用BC和SC蒸煮小龙虾肉的菌落总数最高，分别为4.26、4.43（lg（CFU/g））；ST组较LT组更易使小龙虾肉的水分流失，并且以冷水开始蒸煮（BC和SC）的小龙虾肉持水性优于以沸水开始蒸煮（BB和SB）的小龙虾。感官评价与质构分析的结果表明，以沸水开始蒸煮的小龙虾肉感官品质更优。与对照组相比，ST与LT组小龙虾肉亮度值、黄度值（b*）增大，红度值减小，ST组中BC、BB、SC、SB方式蒸煮小龙虾肉的b*分别为32.67、28.87、33.36、27.36，显著高于其他2 组；ST组比LT组氧化程度高，且以冷水开始蒸煮的小龙虾肉脂肪氧化程度大于以沸水开始蒸煮的小龙虾。2 种解冻方式的小龙虾肉气味差异明显，冷、热水蒸煮对小龙虾的气味影响较大。

Effects of Cooking Methods on the Quality of Frozen-Thawed Cooked Crayfish Muscle

This research studied the effects of different cooking and thawing methods on the quality of frozen-thawed cooked crayfish muscle. Crayfish were cooked by four different methods: boiling with cold water (BC), boiling with boiling water (BB), steaming with cold water (SC), and steaming with boiling water (SB), frozen at ?18 ℃ for 30 days after cooling down, and then thawed by two different methods: thawing in still water (ST) and low temperature thawing (LT). Those cooled down to room temperature not frozen were used as a control group. Total number of bacterial colonies, waterholding capacity, water distribution, texture characteristics, color and thiobarbituric acid reactive substances (TBARs) were determined and sensory characteristics were analyzed by electronic nose and sensory evaluation. The results showed that the total number of colonies in the BC + ST and SC + ST groups were 4.26 and 4.43 (lg(CFU/g)), respectively, higher than in the other groups. ST could more easily cause water loss of crayfish than LT, and the water-holding capacity of crayfish cooked with cold water (BC and SC) was better than that of crayfish cooked with boiling water (BB and SB). Moreover, the sensory quality of BC and SC was better than that of BB and SB. Compared with the control group, L* and b* values in the ST and LT groups were greater, and a* value was smaller; b* values in the BC + ST, BB + ST, SC + ST, and SB + ST groups were 32.67, 28.87, 33.36 and 27.36, respectively, significantly higher than in the LT and control groups. According to the results of TBA, it was found that the oxidation degree in the ST group was higher than that in the LT group. BB and SB exhibited a higher degree of oxidation than BC and SC. There were also significant differences in the smell of crayfish between the two thawing methods, and hot and cold water cooking greatly affected the smell of crayfish.