Effect of Blanching Process on Frozen Cooked Crayfish

Abstract:

The effect of blanching process on the quality of frozen boiled crayfish was studied. The relationship between the crayfish's total proteolytic activity after blanching and the color，texture and sensory score of frozen boiled crayfish was explored. The results showed that the time of complete deactivation of crayfish's total proteolytic activity was shortened with the increase of blanching temperature. The value of a and b of frozen boiled crayfish product increased with the increase of temperature and time. The hardness，chewiness and elasticity of products' tail all increased with the increase of blanching temperature，but increased first and then decreased with the increase of blanching time. The blanching in the temperature range of 100~105 ℃and the time range of 3~5 min made the crayfish protease activity deactivated completely，the corresponding frozen boiled crayfish products are more ideal.