以保鲜剂浓度、浸泡时间和浸泡温度为单因素指标,并以感官评分和贮藏时间为综合评价指标,采用响应面法对南极磷虾保鲜剂工艺参数进行优化。经优化确定的工艺参数为:保鲜剂浓度21.80 g/L,浸泡温度6.1℃,浸泡时间6.56 min,实际综合得分最高,与理论值接近,这说明回归模型正确,并通过质构、色泽和肌肉组织切片对工艺参数进行验证。实验结果显示,验证组南极磷虾品质高于空白组,这说明该工艺条件对南极磷虾品质保持起到一定的作用。

Technological parameter of preservative on Antarctic krill was optimized using response surface methodology,based on concentration of preservative,soaking period and temperature as well as sensory evaluation and storage period as testing indexes.The optimal technological parameters were preservatives concentration 21.80 g/L,soaking temperature 6.1 ℃ as and soaking time 6.56 min.Under the above condition,the practical comprehensive score was the highest and was close to the theoretical value,which exhibited the model was selected correctly.In addition,the optimal technological parameter was verified by testing texture analysis,color and muscle slice.The experimental results exhibited that the qualities of Antarctic krill in verification group was much better than control group,which meant that technological parameters played roles in qualities control.