超声波辅助腌制百里香浸汁小龙虾加工工艺研究

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关键词：小龙虾；百里香；超声波；加工工艺中图分类号：TS254.4 文献标识码：A文章编号：0439-8114（2025）11-0151-09DOI：10.14088/j.cnki.issn0439-8114.2025.11.02（开放科学（资源服务）标识码（OSID）：

Study on processing technology of crayfish soaked in the thyme sauce assisted by ultrasound

GAO Xiao-mei，LI Xin （InstuteofAgroPructsrocesingnduclagricluralcholo，HubecadeyfAgluralSiens/ubeiKabtof Characteristic Resources and Utilization，Wuhan 43o064，China）

Abstract：Inordertostudytheefectmchanismofultrasoicasistedthymeimpregnationprocesonthequalityofcrayfishtheeffectsofkeyparameterssuchascookingtemperature，ultrasonicpowerandprocesingtimeonthewateroldingcapacityolortexturalharacteristics，flavorandmicrobiologicalsafetyofteproductweresystematicallinvestigated.Theresultsshowedthatwith thyme concentration of 1.5% ，heating time of 30min ，and heating temperature of 90 C ，its electronic nose sensor response value was thehighest；with cooking temperature of crayfish of 95 C and cooking time of 8min ，the center temperature of the shrimp meat reached 72‰ ，shrimp water retention was better，shrimp shells and shrimp meat had the highest L* value and a* value，while b* valuewasrelativelylow，teardess，ohesionlasticityhewing，ndcosityofipwereicreaedinificantlydtal number of colonies was 170log（CFU/g）; when the ultrasonic power was 8O Wand the ultrasonic time was 30min ，the shrimp meat a* valuewas the highest，the b* value was the lowest，the hardness，resilience and stickinessof crayfish reached the highest value，and the pressurized water lossof crayfish was the lowest，and the total number of colonies was O lg（CFU /g ）.Theresults of thisresearch could provide process parameter support for the development of new pre-conditioned crayfish.

Key words： crayfish； thyme；ultrasound;process technology

小龙虾学名为克氏原螯虾（Procambarusclarkii），是中国重要的淡水经济水产品。（剩余11820字）