为研究冷冻贮藏对小龙虾品质的影响，以鲜活（FX组）和蒸煮后（FS组）小龙虾为研究对象，研究两组样品在冻藏过程中挥发性盐基氮（TVB-N）、质构、微观结构、电泳、巯基、硫代巴比妥酸值（TBARS）、羰基、表面疏水性和红外光谱的变化。结果表明冷冻贮藏期间，虾肉的TVB-N逐渐升高至22.93和11.90 mg/100 g，但均未超过安全上限（30 mg/100 g）；羰基含量分别上升至0.094 μmol/g和0.042 μmol/g；FX组表面疏水度先升后降，巯基含量下降41%，FS组巯基含量在0.26~0.81 μmol/g范围波动；TBARS值呈先上升后下降。冻藏期间虾肉质构变松散，肌节缩短，Z线、M线明显降解；肌球蛋白条带明显降解，肌肉蛋白质的α-螺旋与无规卷曲结构向β结构转变。蒸煮处理有利于小龙虾冻藏期间品质的保持。

In order to study the effects of frozen storage on the quality of crayfish meat, live (FX group) and steamed (FS group) crayfish were used as the research objects. Changes in the total volatile basic nitrogen (TVB-N), texture, microstructure, electrophoresis, sulfhydryl groups, thiobarbituric acid reactive substances (TBARS), carbonyl groups, surface hydrophobicity, and infrared spectroscopic properties during the frozen storage of samples in both groups were investigated. During frozen storage, TVB-N gradually increased to 22.93 and 11.90 mg/100 g in the FX and FS groups, respectively, although neither value exceeded the upper safety limit (30 mg/100 g). Similarly, the carbonyl content of shrimp meat increased to 0.094 and 0.042 μmol/g in the FX and FS groups, respectively. In the FX group, surface hydrophobicity increased initially and then decreased, and the sulfhydryl content decreased by 41%. Meanwhile, in the FS group, sulfhydryl content fluctuated in the range of 0.26~0.81 μmol/g. The TBARS value increased initially and then decreased. The texture of crayfish meat became loose during frozen storage, with shortened sarcomeres and obvious degradation of Z- and M-lines. The myosin bands were substantially degraded, and the α-helix and random coil structures of muscle proteins were transformed to β structures. Therefore, steaming pretreatment is beneficial to maintain the quality of crayfish meat during frozen storage.

财政部和农业部：国家现代农业产业技术体系项目（CARS-48）；安徽现代农业产业技术体系项目（AARS-08）；中央高校基本科研业务费专项资金（PA2021GDSK0102）