采用正交试验对南极磷虾新型复配保鲜剂进行开发与优化,并以南极磷虾感官、TBARS、TCA-N、汁液流失体积及损失率为指标,结合质构和色差试验,对一定温度条件下(2℃)南极磷虾保鲜效果进行了验证。正交试验结果表明:复配保鲜剂的最佳配比浓度为D-山梨糖醇15 g/L、混合磷酸盐7 g/L、4-HR 0.1 g/L;南极磷虾经复配保鲜剂处理后品质得到一定改善,TCA-N含量、汁液流失体积及损失率上升缓慢,TBARS变化呈下降趋势;南极磷虾肌肉组织最大剪切力下降速率低于空白对照组,但作用不显著(P>0.05),在CIElab色差系统中,a*值随南极磷虾鲜度的变化呈正向线性相关,且复配保鲜组中a*值增速缓慢。验证结果表明,复配保鲜剂对贮藏在2℃条件下的南极磷虾保鲜效果显著。

Compound preservative was developed and optimized by orthogonal experiment for fresh keeping of Antarctic krill.In order to verify the effect of the preservative,sensory evaluation,TCA-soluble nitrogen contents,TBARS values,juice volume loss,loss rate,texture index and chromatism were tested under the temperature of 2℃.According to the results of orthogonal experiment L9(34),the optimum compositions were:Sorbitol 15 g/L,4-HR 0.1 g/L and phosphate mixture 7 g/L.The loss for TCA-nitrogen contents,juice volume and shrimp loss rate were slowly;TBARS values was decreased;the maximum sheer force of the muscle had a slower decrease rate than blank controls,but it had no significant difference with control group(P>0.05);In CIElab color system,The a* value had a positively linearly related to the change of Antarctic krill's fresh degree.The group treated with compound freshness preservative had a slower growth of a* value.The verification showed that compound freshness preservative had a remarkable effect on Antarctic krill.