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本文以感官评分、持水力(WHC)、盐溶性蛋白质含量(SSP)、硫代巴比妥酸反应物(TBARS)为指标,研究了(-20、-30、-40、-50±1)℃四个冻藏温度对南极磷虾品质变化的影响。结果表明,冻藏温度对南极磷虾的品质变化影响差异显著(P<0.05),冻藏温度越高,时间越长,南极磷虾的感官品质和肌肉持水能力越差,蛋白变性和脂肪氧化程度越高。冻藏过程中南极磷虾品质变化趋势基本一致,在-20、-30、-40、-50℃下冻藏180 d后,WHC分别下降了18.27%、15.00%、16.04%、12.92%,SSP分别下降了32.66%、33.99%、24.95%、21.84%,TBARS分别上升了76.38%、78.09%、65.71%、53.55%。-20℃冻藏南极磷虾品质变化较快,在200 d时感官品质难以接受,-30℃冻藏200 d时,感官品质尚可接受,-40℃和-50℃冻藏南极磷虾品质较好,冻藏温度越低越有利于南极磷虾品质的保持。因此,南极磷虾需长期贮藏建议冻藏温度在-30℃及以下。
In this study, the sensory scores, WHC, SSP, and TBARS were used as indexes to study the effects of (-20, -30, -40, -50 ± 1) Effect of Four Frozen Storage Temperatures on the Quality of Antarctic Krill. The results showed that the effect of freezing temperature on the quality of krill was significantly different (P <0.05). The higher the freezing temperature and the longer the freezing time, the worse the sensory quality and muscle holding capacity, the denaturation and fat The higher the degree of oxidation. During the process of frozen storage, the change trend of the quality of Antarctic krill was basically the same, and the WHC decreased by 18.27%, 15.00%, 16.04% and 12.92% respectively after being stored at -20, -30, -40 and -50 ℃ for 180 d, SSP Decreased by 32.66%, 33.99%, 24.95% and 21.84% respectively, and TBARS increased by 76.38%, 78.09%, 65.71% and 53.55% respectively. The quality of frozen Antarctic krill changed rapidly at -20 ℃, the sensory quality was unacceptable at 200 days, the sensory quality was still acceptable at -30 ℃ for 200 d, the quality of frozen Antarctic krill at -40 ℃ and -50 ℃ Better, the lower the temperature of the frozen storage is more conducive to the maintenance of Antarctic krill quality. Therefore, the Antarctic krill should be stored for long-term storage temperature of -30 ℃ and below.