Abstract:
In order to improve the shucking efficiency and the properties of crayfish meat,using ultra- high pressure treatment as a method before shucking. The distinctions of some indexes under different treatment were compared,such as the shucking time,the yield of crayfish meat,the integrality of crayfish meat and so on. The results showed that the shucking time could be shortened signally and the yield of crayfish meat could be increased after ultra- high pressure treatment. The optimum shucking condition of ultra- high pressure treatment was 300 MPa with 1 min,the yield of shucking was increased 65.46% under this condition compared with untreated samples and increased 47.37% compared with boiled shell process.On the other hand,the crayfish meat had good integrity,the hardness was added,the chewiness became larger,but there was no significant difference between the springiness.The research provided a reference for ultra- high pressure application in shucking of red swamp crayfish.
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