Effects of different cooking methods on the edible quality of crayfish (Procambarus clarkii) meat

Abstract

The effect of steaming (100 ℃), boiling (100 ℃), frying (160 ℃) and high-pressure steam (121 ℃) on crayfish (Procambarus clarkii) quality was compared. The results showed that all four treatments have sterilization effect. The color, taste and texture of crayfish treated by steaming and boiling were better than by frying and high-pressure steam. Among the four cooking methods, the frying group has the highest cooking loss (32%) and thiobarbituric acid value (0.71 mg/kg). The effects of four thermal treatment on the content of astaxanthin of crayfish meat were significantly different. By comparing the content of volatile flavor compounds (VOCs), it was found that the crayfish treated by steaming and frying containing more species VOCs than the other two methods. For cooking crayfish, steaming could be beneficial for maintaining good edible quality. These results would be helpful for crayfish processing and new products development.

Keywords

• Crayfish (Procambarus clarkii)
• Thermal treatment
• Texture
• Volatiles
• Physicochemical properties