常用水产保鲜剂对南极磷虾品质的影响研究

选择4-己基间苯二酚、茶多酚、壳聚糖、混合磷酸盐、山梨糖醇和植酸6种保鲜剂，以TCA-N、TBARS、盐溶性蛋白质含量和汁液浸出体积变化为指标，结合感官评分，探讨了保鲜剂对（2±0．11℃贮藏条件下南极磷虾品质变化的影响。实验结果显示，不同保鲜剂对南极磷虾的品质影响不同，混合磷酸盐组和山梨糖醇组感官评分较高，与空白组感官评分有显著性差异（P〈0．05）；添加量为0．2g／L的4-己基间苯二酚对TBARS值变化较空白组有显著的抑制作用（P〈0．05）；山梨糖醇能够显著抑制南极磷虾TCA-N含量的增加（P〈0．05），显著添加量为10g／L；混合磷酸盐在贮藏初期对南极磷虾汁液浸出体积有一定的减缓作用，后期影响作用较小；植酸和山梨糖醇对南极磷虾盐溶蛋白的损失有一定程度的减缓作用，但作用效果不显著。

Effect of Seafood Preservatives on Quality of Antarctic Krill （Euphausia superba）

Influences of 4-HR, tea polyphenol, chitosan, polyphosphate, phytic acid and sorbitol on quality changes ofEuphausia superba were investigated by testing the indexes of sensory evaluation, TCA-soluble nitrogen contents, TBARS values, salt-soluble protein contents and juice volume loss under the condition of（2±0.1）℃ in this research. The results indicated that the teated food additives showed different effects on quality changes of Euphausia superba.The use of polyphosphate and sorbitol obtained high sensory scores and had remarkable discrepancy with control group （P〈0.05）. Changes of TBARS were inhibited effectively on Euphausia superba after adding 0.2 g/L 4-HR. The contents of TCA-soluble nitrogen decreased significantly by using 0.2 g/L sorbitol （P〈0.05）. The juice volume loss slowed down remarkably by adding 6 g/L polyphosphate. However, salt-soluble protein contents were not significantly decreased by adding phytic acid and sorbitol.