本文比较了超声解冻、微波解冻、静水解冻、空气解冻、冰箱解冻和低压静电场解冻对带壳和去壳小龙虾理化性质的影响。以熟制小龙虾为原料，通过分析解冻时间、解冻损失率、持水力、硫代巴比妥酸值（thiobarbituric acid reactive substances，TBARS）、总巯基含量及微观结构指标，考察6种解冻方式对熟制小龙虾理化性质的影响。结果表明，6种不同的解冻方式中，微波解冻所需时间最短，而冰箱低温解冻时间最长，去壳小龙虾的解冻时间显著短于带壳小龙虾解冻时间。采用6种不同解冻方式解冻的带壳小龙虾的解冻损失率均显著低于去壳小龙虾，其中超声解冻的去壳虾肉解冻损失率最高（11.14%）。不同解冻方式对小龙虾虾肉的理化性质有显著影响，虾肉持水力、TBARS值和总巯基含量测定结果表明低压静电场解冻效果较好；经微波解冻和超声解冻的去壳小龙虾肉中总巯基含量较低（分别为0.47和0.54 μmol/g），表明虾肉蛋白质氧化程度较高；空气解冻的小龙虾肉的TBARS值较高（去壳和带壳小龙虾肉分别为0.30和0.28 mg/kg）；扫描电镜结果显示小龙虾经低压静电场解冻后，肌肉组织结构完整性保持最好。说明冷冻小龙虾采用4 ℃低温解冻（冰箱解冻、低压静电场解冻），更有利于其品质保持。本研究对冷冻小龙虾的综合利用提供一些理论依据。

To compare the effects of different thawing methods on the physical and chemical properties of crayfish with and without shell, including ultrasonic thawing, microwave thawing, thawing in static water, thawing in air, thawing in refrigerator and thawing in low-voltage electrostatic field. Using frozen cooked crayfish as raw materials, based on the analysis of thawing time, thawing loss rate, water holding capacity, thiobarbituric acid reactive substances (TBARS), total thiol content and microstructure, the effects of 6 different thawing methods on the physical and chemical properties of cooked crayfish were investigated. The results showed that among the six thawing methods, the microwave thawing time was the shortest, and the refrigerator thawing time was the longest. The thawing time of crayfish without shell was significantly shorter than that of shell crayfish. The thawing loss rate of crayfish with shell was lower than the crayfish without shell significantly. The thawing loss rate of crayfish without shell thawed by ultrasonic was the highest (11.14%). The quality of crayfish was significantly affected by thawing methods. It was shown that the effect of thawing in low-voltage electrostatic field was better than the other methods from the water holding capacity, TBARS value and total sulfhydryl content of crayfish meat. After microwave and ultrasonic thawing, the contents of sulfhydryl group in crayfish meat without shell were low (0.47 and 0.54 μmol/g, respectively), which indicated that degree of the protein oxidation in the crayfish meat was high. The TBARS values (0.30 and 0.28 mg/kg of crayfish meat without and with shell, respectively) of crayfish thawing in air were high. The scanning electron microscope (SEM) images showed that the integrity of crayfish meat tissue was kept well after thawing in low-voltage electrostatic field. Low temperature thawing at 4 ℃ (refrigerator thawing, low voltage electrostatic field thawing) was more beneficial to the quality maintenance of frozen crayfish. This study provided theoretical basis for the comprehensive utilization of frozen crayfish.

国家虾蟹产业技术体系项目(CARS-48)；安徽水产产业技术体系项目(NYCYTX-2016-84)