Effects of Different Processing Methods on the Quality of Cooked Procambarus clarkii during Refrigerated Storage

The effects of different processing methods on the quality of cooked crayfish during refrigerated storage were studied. Crayfish were treated with post-cooking sterilization (100 ℃, 5 min after 121 ℃, 5 min, 0.18 MPa) and simultaneous curing and sterilization (110 ℃, 10 min, 0.13 MPa), and no sterilization after cooking (100 °C for 5 min) samples were the control group. The three groups of samples were placed in a refrigerator at 4 °C, and the pH value, texture profile analysis (TPA), total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), centrifugal loss rate, myofibrillar protein characteristics, the total number of colonies of each group of samples were measured during this period, and combined with the observation of the microstructure, to evaluate quality changes in crayfish with different processing methods during refrigerated storage. The results showed that the muscle of crayfish was seriously broken under the treatment of first cooked and then sterilized, and the hardness and elasticity were significantly lower than those of other groups (P<0.05). The hardness and elasticity values of shrimp meat processed in one-step sterilization were significantly better than those of other groups (P<0.05). The shelf life of cooked crayfish without sterilization was only 7 d, which was significantly lower than that of other groups (P<0.05). In summary, the cooked sterilization in one step (110 ℃, 10 min) processing method could keep the crayfish good quality, and the shelf life of refrigerated was extended by 28 d.