Abstract
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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
