In this study,the effects of the addition of different amounts of salt(0％,1％,2％and 3％)at five stages of processing:raw shrimp,blanching,marination,soaking for 2 h and soaking at 4 ℃ for 24 h,on the quality and volatile flavor compounds of marinated crayfish were investigated.The results showed that L* values increased and then decreased as the processing stages proceeded,while a* and b* values both continued to increase.But salt addition had little effect on the color difference.Additionally,moisture content decreased and then increased,an...
