低温真空加热对预制小龙虾品质的影响研究

Study on the Effect of Vacuum Low-Temperature Heating on the Quality of Prefabricated Crayfish

摘要: 小龙虾作为一种丰富的水产品资源，其富含蛋白质、必需氨基酸、维生素、矿物质，备受消费者的青睐。油炸是小龙虾主要的加工方式之一，但普通油炸使虾肉蛋白质过度变性，导致质地变硬、口感变差。真空低温加热技术具有明显优势，油炸温度低，可以减少食品中某些营养成分的损失，以及避免食品焦化。本文对比普通油炸与低温真空油炸在质地品质、营养成分保留方面的差异，指出低温真空油炸在保持虾肉弹性、嫩度，减少营养与风味损失上的优势。并对低温真空油炸在预制水产品加工中应用前景进行了展望，为提升小龙虾预制产品品质、推动产业发展提供理论与技术参考。

Abstract: Crayfish, as a rich aquatic resource, are rich in protein, essential amino acids, vitamins, and minerals, and are highly favored by consumers. Deep-frying is one of the primary processing methods for crayfish. However, conventional deep-frying causes excessive denaturation of shrimp meat protein, resulting in a hardened texture and poor palatability. Vacuum low-temperature frying technology offers distinct advantages due to its lower frying temperature, which reduces the loss of certain nutrients and prevents food charring. This study compared the differences between conventional frying and vacuum low-temperature frying in terms of texture quality and nutrient retention. The results demonstrate that vacuum low-temperature frying has advantages in maintaining the elasticity and tenderness of shrimp meat and reducing the loss of nutrients and flavor. Furthermore, the application prospects of vacuum low-temperature frying in the processing of prepared aquatic products are discussed. This research provides theoretical and technical references for improving the quality of crayfish prepared products and promoting industrial development.