This research studied the effects of different cooking and thawing methods on the quality of frozen-thawed cooked crayfish muscle. Crayfish were cooked by four different methods: boiling with cold water (BC), boiling with boiling water (BB), steaming with cold water (SC), and steaming with boiling water (SB), frozen at -18°C for 30 days after cooling down, and then thawed by two different methods: thawing in still water (ST) and low temperature thawing (LT). Those cooled down to room temperature not frozen were used as a control group. Total number of bacterial colonies, water-holding capacity, water distribution, texture characteristics, color and thiobarbituric acid reactive substances (TBARs) were determined and sensory characteristics were analyzed by electronic nose and sensory evaluation. The results showed that the total number of colonies in the BC + ST and SC + ST groups were 4.26 and 4.43 (lg (CFU/g)), respectively, higher than in the other groups....

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