以解冻后南极磷虾的蒸煮损失、表面活性巯基、挥发性盐基氮(TVB-N)、硫代巴比妥酸反应物质(TBARS)和菌落总数为指标,分析了低温解冻、流水解冻、碎冰解冻及室温解冻对船上冻结南极磷虾品质变化的影响。结果表明:不同解冻方法对南极磷虾的蒸煮损失没有明显差异(P<0.05);流水解冻方法南极磷虾的菌落总数较高,TVB-N和TBARS含量较低;低温解冻方法解冻时间较长,很难保证南极磷虾的品质;室温解冻方法南极磷虾的TVB-N含量最高。与其他解冻方法相比,碎冰解冻更适合保证南极磷虾品质。

Antarctic krill was thaw by different methods including refrigerator thawing,running water thawing, ambient temperature thawing and crushed ice thawing. The comparison of the changes on cooking loss,surface active sulfhydryl content,total volatile basic nitrogen( TVB-N),thiobarbituric acid-reactive substances( TBARS) and total viable count( TVC) of Antarctic krill was studied after thawing. The results showed that cooking loss( P < 0. 05) had no significant difference after different thawing methods. Running water thawing significantly increased TVC,but decreased TVB-N value and TBARS value. Refrigerator thawing took too much time and hard to keep shrimps quality. The TVB-N value was the highest by ambient temperature thawing. Therefore,crushed ice thawing could keep the quality better than other thawing methods.