Abstract:The boiling had a significant impact on the food quality.During boiling process at different salinity，moisture content，weight loss rate，color，texture，and sensory evaluation of crayfish were studied，and the optimal salinity and boiling time were determined.The results showed that with the increase of salinity and boiling time，the moisture content gradually decreased，the weight loss rate increased，the color turned red，lightness slowly decreased after the increase，and the hardness and chewiness increased.In general，at the salinity of 5%and the boiling time for 10 minutes，the meat of crayfish was tight and the taste was excellent.