Effect of Microwave Heating and Salt Cooking on Texture of Ready-to-Eat Product of Crayfish

Abstract:

Effect of main processing steps-boiling in salt solution and microwave heating on texture of RTE(ready-to-eat) product of crayfish were studied in this manuscript.It was found that the hardness and chewiness of the aim product was increased with the increase of the boiling time.But for the elasticity,it was increased at the initial time but then decreased at later of boiling time The sensory evaluation suggested that the optimum boiling time is 10 minutes.Microwave heating in low-power for 5 minutes,are the best for the texture of the crayfish.The products prepared by this process have good quality and taste.