The preparation process of oven roasted crayfish was optimized by response surface methodology (RSM). Curing time, brine concentration, roasting temperature, and roasting time were considered as independent variables, and sensory score and springiness as response variables. The nutrient composition and flavor characteristics of roasted crayfish were determined and analyzed using raw and boiled crayfish as controls. The results showed that the optimized conditions were as follows: curing time 30 min, salt concentration 12 g/100 mL, roasting temperature 180 ℃, and roasting time 20 min. The sensory score and springiness of the oven roasted crayfish prepared under these conditions were 9.08 points and 3.88 mm, respectively, which were close to the predicted values, indicating that the roasting process is reasonable and valid. The total content of monounstaturated and polyunsaturated fatty acids in the roasted crayfish prepared under these conditions was distinctly higher than that in raw and boiled crayfish, and significant variations were found in the contents of essential and flavor amino acids; more specifically, aspartate, glycine, arginine and leucine were lost, and the loss of arginine was greatest. The electronic tongue responses to the umami, salty and sweet taste of the roasted crayfish were markedly higher than those to raw and boiled crayfish. In summary, moderate roasting is conducive to maintaining the nutrients and umami and aroma release of crayfish while improving the nutritional quality and flavor of the product.

To determine the optimum conditions of simultaneous high-temperature cooking and sterilization for the production of ready-to-eat crayfish, changes in the color, pH value, texture and sensory score of crayfish were examined under different sterilization conditions, and the influence of different sterilization conditions on the quality of crayfish was analyzed. The results showed that the product quality was significantly affected by sterilization temperature and time (P < 0.05), and higher sterilization temperature and longer sterilization time had a greater impact on it. Crayfish sterilized at 110 ℃ for 10 min had significantly better springiness, hardness and chewiness (P < 0.05), and a significantly lower yellowness value (P < 0.05), and a higher sensory evaluation score compared to the other groups. The shelf life of the product was 35 days at 4 ℃.