Food and Fermentation Industries >

2013 , Vol. 39 >Issue 03: 77 - 82

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.004

Food and Fermentation Industries

Effects of different freezing temperature on the quality of Antarctic krill(Euphausia Superba)

  • Liu Hui-xing ,
  • Chi Hai ,
  • Yang Xian-shi ,
  • Li Xue-ying ,
  • Wang Yu
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Online published: 2013-03-25

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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℃).

Key words： Antarctic krill; freezing rate; freezing temperature; quality effect

Cite this article

Liu Hui-xing , Chi Hai , Yang Xian-shi , Li Xue-ying , Wang Yu . Effects of different freezing temperature on the quality of Antarctic krill(Euphausia Superba)[J]. Food and Fermentation Industries, 2013 , 39(03) : 77 -82 . DOI: 10.13995/j.cnki.11-1802/ts.2013.03.004

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