Research on Crayfish Ready-to-eat Snack Food and its Quality Analysis
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
A pre-cooked crayfish tail was used as raw material to develop a kind of crayfish ready-to-eat snack food that is easy to carry for fill the gap of crayfish ready-to-eat snack products. The influence of four factors of salt, pepper and zanthoxylum, monosodium glutamate and chicken essence, and cooking time on crayfish snack food was optimized. Single-factor and orthogonal tests were carried out with sensory scores as indicators, and the texture, nutrition and flavor of the products were evaluated. The optimal process formula was 2.50% salt, 13.30% pepper and 2.98% zanthoxylum, 0.66% chicken essence and 0.66% monosodium glutamate, 4 min cooking time, and a sensory score of 76.66. The hardness of the edible part of the product was 119.83±1.61/N, the elasticity was 3.88±2.74, the cohesion was 0.92±0.11, and the chewiness was 424.99±2.91. The moisture content was 55.85±0.09%, ash was 4.07±0.29%, fat was 14.91±0.60%, crude protein was 18.79±0.21%, and total sugar was 3.87±0.33%. Among the total amino acids (155.93±11.10 mg/g), the essential amino acids accounted for about 20%, and the essential amino acid scores were all more than 1. Unsaturated fatty acids accounted for about 83% of fatty acids. The non-volatile flavor substances free amino acids was 2.529±0.100 mg/g, of which sweetness and umami amino acids accounted for about 80%. The total amount of taste nucleotides was 71.28±6.59 mg/100 g, of which the content of IMP was the highest (58.13±3.45 mg/100 g). The equivalent umami concentration was 0.2898 g MSG/100 g. Crayfish ready-to-eat snack food is rich in nutrients and flavor components, and with the characteristics of good elasticity, suitable hardness and chewing resistance. The development of crayfish ready-to-eat snack food provides a basis for industrialized processing, it will enrich the category of crayfish products and expand the consumer market.
