Effects of cooking temperature and time on physicochemical, textural, structural, and microbiological features of fresh crayfish (Procambarus clarkii)

The study aimed to assess the effects of different cooking temperatures (90, 93, 95, 98, and 100 ℃) and time (1, 3, 5, 7, and 9 min) on the physicochemical, textural, microstructural, and microbiological properties of fresh whole-limb crayfish. The differential scanning calorimetric (DSC) curve and heat transfer curves showed that the protein in the crayfish muscles was completely denatured after 3 min of heating. Meanwhile, increasing cooking temperatures could result in a faster heat transfer rate, better shell color, and more moisture loss. The hardness and chewiness of crayfish muscle increased significantly within 3 min of heating and then decreased slightly in the later phase (P > 0.05). Crayfish cooked at 93 to 95 ℃ for 3 to 5 min showed the highest hardness about 330–373 g. With increasing heating time, the microstructure of muscle fibers changed from a compact state to a loose state due to water loss and the damage to the endomuscular membrane. Higher temperature resulted in markedly lower TVC compared to 90 ℃. This research provided a reliable reference for cooking and processing crayfish.