The research progress on the factors affecting the quality of crayfish products

Authors

HE Jiang, College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde, Hunan 415000, China; Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province, Changde, Hunan 415000, China; Key Laboratory of Health Aquaculture and Product Processing in Dongting Lake Area of Hunan Province, Changde, Hunan 415000, China
YI Mengyuan, College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde, Hunan 415000, China; Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province, Changde, Hunan 415000, China; Key Laboratory of Health Aquaculture and Product Processing in Dongting Lake Area of Hunan Province, Changde, Hunan 415000, China
HAO Tao, College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde, Hunan 415000, China; Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province, Changde, Hunan 415000, China; Key Laboratory of Health Aquaculture and Product Processing in Dongting Lake Area of Hunan Province, Changde, Hunan 415000, China
YANG Pinghong, College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde, Hunan 415000, China; Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province, Changde, Hunan 415000, China; Key Laboratory of Health Aquaculture and Product Processing in Dongting Lake Area of Hunan Province, Changde, Hunan 415000, China
ZHOU Shunxiang, Shunxiang Food Co., Ltd., Yiyang, Hunan 413200, China

Abstract

Crayfish (Procambarus clarkii) industry is rapidly developed in China, and product quality is the key effect to ensure the healthy development of the industry. In the present review, factors affecting the quality of crayfish products were summarized, from the whole process of “breeding-processing-storage”. In the process of aquaculture, the environment had a significant impact on the safety quality of crayfish, such as heavy metal pollution. In the process of processing, the cooking and flavoring process is the key to the formation of good sensory quality of crayfish products. And in the process of storage, storage temperature, pre-freezing and packaging methods, and the use of preservatives can significantly affect the product's storage resistance. Based on these reviews, the direction of further research was put forward, including the attaching importance to breeding of fine varieties of crayfish, strengthening the research of crayfish culture, innovating crayfish processing technology and breaking through crayfish product storage technology. This review could provide theoretical and technical basis for the quality control and improvement of crayfish products.

Publication Date

6-28-2019

First Page

232

Last Page

236

DOI

10.13652/j.issn.1003-5788.2019.06.042

Recommended Citation

Jiang, HE; Mengyuan, YI; Tao, HAO; Pinghong, YANG; and Shunxiang, ZHOU (2019) "The research progress on the factors affecting the quality of crayfish products," Food and Machinery: Vol. 35: Iss. 6, Article 42.
DOI: 10.13652/j.issn.1003-5788.2019.06.042
Available at: https://www.ifoodmm.cn/journal/vol35/iss6/42

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