高温熟制杀菌对小龙虾品质及贮藏特性的影响

以小龙虾为研究对象，采用熟制杀菌一步到位的工艺对小龙虾进行加工。通过测定不同熟制杀菌条件下小龙虾的色差、pH值、质构及感官评分变化，分析不同熟制杀菌条件对小龙虾品质的影响，确定较佳熟制杀菌工艺。结果表明：杀菌温度和杀菌时间对小龙虾产品品质有显著影响（P＜0.05），且杀菌温度越高、时间越长，影响越大；110 ℃、10 min杀菌工艺下小龙虾的弹性、硬度、咀嚼性显著优于其他组（P＜0.05），黄度值显著低于其他组（P＜0.05），且感官评分最高。因此，110 ℃、10 min杀菌工艺下的小龙虾品质最好，该工艺是最优熟制杀菌工艺。同时在该工艺条件下，即食小龙虾产品4 ℃贮藏条件下的货架期为35 d。

Effects of Simultaneous High-Temperature Cooking and Sterilization on Quality and Storage Characteristics of Ready-to-Eat Crayfish

To determine the optimum conditions of simultaneous high-temperature cooking and sterilization for the production of ready-to-eat crayfish, changes in the color, pH value, texture and sensory score of crayfish were examined under different sterilization conditions, and the influence of different sterilization conditions on the quality of crayfish was analyzed. The results showed that the product quality was significantly affected by sterilization temperature and time (P < 0.05), and higher sterilization temperature and longer sterilization time had a greater impact on it. Crayfish sterilized at 110 ℃ for 10 min had significantly better springiness, hardness and chewiness (P < 0.05), and a significantly lower yellowness value (P < 0.05), and a higher sensory evaluation score compared to the other groups. The shelf life of the product was 35 days at 4 ℃.