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℃).
刘会省,迟海,杨宪时,等. 冻结温度对南极磷虾品质的影响[J]. 食品与发酵工业, 2013, 39(03): 77-82.
Liu Hui-xing,Chi Hai,Yang Xian-shi,et al. Effects of different freezing temperature on the quality of Antarctic krill(Euphausia Superba)[J]. Food and Fermentation Industries, 2013, 39(03): 77-82.