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>Effect of Blanch Time on the Development of Mushiness in Ice‐Stored Crawfish Meat Packed with Adhering Hepatopancreas
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Effect of Blanch Time on the Development of Mushiness in Ice‐Stored Crawfish Meat Packed with Adhering Hepatopancreas
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机译：Effect of Blanch Time on the Development of Mushiness in Ice‐Stored Crawfish Meat Packed with Adhering Hepatopancreas
ABSTRACTLoss of a desirable firm texture in fresh crawfish meat packed with adhering hepatopancreas was influenced by blanch time. Analysis of texture by Instron Kramer shear force and sensory panel showed that after 20 hr of iced storage, crawfish meat cooked<7 min was significantly (p<0.01) softer than crawfish meat cooked 7 to 13 min. Hepatopancreas tissue obtained from crawfish cooked less than 7 min prevented firm gelation of a 12 aqueous gelatin solution. Results indicated that heat labile proteolytic enzymes were involved in the development of mushiness in fresh crawfish meat.
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