| 冻结温度对南极磷虾品质的影响 |
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| 引用本文： | 刘会省,迟海,杨宪时,李学英,王妤. 冻结温度对南极磷虾品质的影响[J]. 食品与发酵工业, 2013, 39(3): 77-82 |
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| 作者姓名： | 刘会省 迟海 杨宪时 李学英 王妤 |
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| 作者单位： | 1. 上海理工大学医疗器械与食品学院,上海,200093;中国水产科学研究院东海水产研究所,上海,200090
2. 中国水产科学研究院东海水产研究所,上海,200090 |
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| 基金项目： | 国家高技术研究发展计划项目，农业部南极海洋生物资源开发利用专项，中央级公益性科研院所基本科研业务费专项资金(中国水产科学研究院东海水产研究所)资助项目 |
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| 摘 要： | 以持水力、盐溶性蛋白质、冻结速率、Ca2+-ATP酶活性和最大剪切力为指标,结合感官评分和组织切片,研究了不同温度(-18、-23、-28、-40℃和-50℃)冻结的南极磷虾的品质变化。实验结果表明:经过冻结后的南极磷虾持水力、盐溶性蛋白质、Ca2+-ATP酶活性、感官评分和最大剪切力都有下降,肌肉组织变化较明显,-18、-23℃和-28℃冻结后的南极磷虾品质变化较大,快速冻结(-40℃和-50℃)更适合保证南极磷虾的品质。
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| 关 键 词： | 南极磷虾 冻结温度 冻结速率 品质影响 |
Effects of different freezing temperature on the quality of Antarctic krill (Euphausia Superba) |
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| Liu Hui-xing,Chi Hai,Yang Xian-shi,Li Xue-ying,Wang Yu. Effects of different freezing temperature on the quality of Antarctic krill (Euphausia Superba)[J]. Food and Fermentation Industries, 2013, 39(3): 77-82 |
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| Authors: | Liu Hui-xing Chi Hai Yang Xian-shi Li Xue-ying Wang Yu |
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| Affiliation: | 1(School of Medical Instrument and Food Engineering,university of shanghai for science and technology,shanghai 200093,China) 2(East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China) |
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| Abstract: | Effects of different freezing temperature(-18℃,-23℃,-28℃,-40℃ and-50℃) on the quality changes of Antarctic krill were researched by testing the indexes of water-holding capacity(WHC),salt-soluble protein,freezing rate,Ca2+-ATPase activity,cutting force,sensory evaluation and tissue section.WHC,salt-soluble protein,Ca2+-ATPase activity,sensory evaluation and cutting force all decreased,muscle tissue changed dramatically.The results indicated that the quality changed greatly when frozen at-18℃,-23℃ and-28℃.The quality of Antarctic krill maintained better at(-40℃ and-50℃). |
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| Keywords: | Antarctic krill freezing rate freezing temperature quality effect |
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