为了研究南极磷虾在冻藏过程中品质变化,通过测定-18、-25、-30和-50℃不同温度下冻藏南极磷虾的持水率(WHC)、pH、总蛋白含量、菌落总数(TVC)、鲜度指标(K值)与总挥发性盐基氮(T-VBN)指标,并结合感官品质变化进行对比。结果表明:南极磷虾的感观品质、持水率、总蛋白含量随着冻藏温度的延长而下降,且冻藏温度越高下降越迅速。总菌落数(TVC)、鲜度指标(K值)、挥发性盐基氮(T-VBN)随着冻藏时间的延长而增加,且随着冻藏温度的升高而增加。pH呈"先上升后下降"的趋势,4种冻藏温度下品质变化不明显,不适合作为区分指标之。-30和-50℃-18和-25℃更能长久地保持南极磷虾品质。-30和-50℃冻藏下南极磷虾各项品质指标差别不明显,综合成本、节能等问题,推荐-30℃为南极磷虾佳冻藏温度。

To study quality changes in antarctic krill( Euphausia superba) at different temperatures during storage.Water-holding capacity( WHC),pH,Total protein content,Total Viable Count( TVC),K value,Total-Volatile Basic Nitrogen( T-VBN) value and sensory evaluation at different storage temperatures(- 18,- 25,- 30 and-50℃) were studied to investigate the relation between quality and temperature.The results indicate that Water-holding capacity( WHC),total protein content and sensory evaluation are decreased with the increase of storage time and temperature.But TVC,K value and T-VBN were increased with the increase of storage time and temperature.The pH value was increasing then decreasing,but the qualities of Antarctic krill which were frozen at four temperatures did not change significantly.Therefore,pH is not suitable for the indicator.Storage at- 30 and- 50℃ can keep the qualities of shrimp better than- 18 and- 25℃ groups.The quality indexes of antarctic krill,which were frozen at- 30 and- 50℃,had not changed significantly.According to comprehensive cost,energy and other issues,the best temperature was- 30℃ for Antarctic krill.