Journal of Radiation Research and Radiation Processing ›› 2020, Vol. 38 ›› Issue (5): 42-49.doi: 10.11889/j.1000-3436.2020.rrj.38.050403

• RADIATION TECHNOLOGY APPLICATION • Previous Articles    

Study on technology used in processing and sterilization of ready-to-eat crayfish

CHEN Dongqing1,3,LI Xin2(),WANG Lan2,XIONG Guangquan2,SHI Liu2,WU Wenjin2,DING Anzi2   

  1. 1.Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
    2.Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
    3.Fu Jian Anjoy Foods Co. , Ltd. , Xiamen 361022, China
  • Received:2020-04-22 Revised:2020-05-28 Accepted:2020-05-28 Online:2020-10-20 Published:2020-10-19
  • Contact: LI Xin E-mail:leexin117@163.com
  • About author:CHEN Dongqing (female) was born in May 1989, and obtained her master’s degree from Huazhong Agriculture University in July 2015, senior engineer
  • Supported by:
    the Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs(KLRCAPP2018-07)

Abstract:

Using freshwater crayfish as raw materials, we developed a ready-to-eat crayfish by cleaning, cooking, curing, seasoning, and sterilization. The effects of the processing parameters of frying and sterilizing on the sensory quality, moisture, color, and texture characteristics of crayfish meat were studied. In addition, the effects of electron beam irradiation (4 kGy, 6 kGy, 8 kGy) and high-pressure steam (121 ℃, 20 min) sterilization on the colony counts of crayfish meat were compared. Results showed that, as frying temperature and frying time increased, the sensory value of crayfish meat did not change obviously. The moisture content decreased, and the hardness, elasticity, and chewiness increased. Electron beam irradiation had less effect on the texture and color of crayfish meat than high-pressure steam sterilization. With increasing absorption, the effect of irradiation sterilization became more pronounced. The crayfish could be stored for 6 d at 37 ℃ with colony counts of 7.4×104 CFU/g when irradiated at an absorbed dose of 8 kGy.

Key words: Ready-to-eat crayfish, Processing, Sterilization, Characteristics

CLC Number: 

  • TL99