Development and Quality Analysis of Ready-to-eat Crayfish Snack
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Abstract:
To fill the gap in instant crayfish snacks, a ready-to-eat crayfish snack was developed from crayfish tail as the raw ingredient. Single-factor and orthogonal experiments were performed with sensory scores as indicators to optimize the effects of salt, pepper, chili, chicken essence, monosodium glutamate, and cooking time on the crayfish snack, and the texture, nutritional value, and flavor of the products were evaluated. The optimal process and recipe was 2.5% salt, 13.3% pepper, 2.98% chili, 0.66% chicken essence, 0.66% monosodium glutamate, and 4 min cooking time, resulting in a sensory score of 76.66. The firmness of the crayfish tail was 119.83 g, elasticity was 3.88, cohesiveness was 0.92, and chewiness was 424.99. The developed crayfish product contained 55.85% moisture, 4.07% ash, 14.91% fat, 18.79% crude protein, and 3.87% total sugars. The total amino acid content was 155.93 mg/g, of which essential amino acids accounted for approximately 20%, and their scores were all greater than 1. Unsaturated fatty acids accounted for approximately 83% of total fatty acids. The free amino acid content was 2.53 mg/g, of which sweet and umami amino acids accounted for approximately 80%. The total nucleotide content was 71.28 mg/100 g, of which the content of inosinic acid was the highest at 58.13 mg/100 g, with the umami intensity of 0.29 g MSG/100 g. Therefore, the formulated ready-to-eat crayfish snack is rich in nutrients and flavor components and has favorable elasticity, firmness, and chewiness.
