Food and Fermentation Industries >

2025 , Vol. 51 >Issue 10: 39 - 47

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040263

Effects of temperature on quality of Antarctic krill canned products during storage

  • WEI Ziying ,
  • LU Bingyi ,
  • LIU Baolin ,
  • DING Yaxin ,
  • LIU Zhidong
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  • 1(School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200082, China)
    2(East China Sea Fishery Research Institute, Shanghai 200090, China)

Received date: 2024-06-22

  Revised date: 2024-08-01

  Online published: 2025-06-11

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Abstract

This study examined the changes in the edible quality, nutrition, and safety of Antarctic krill canned products under different storage temperatures over time.Results showed that the sensory and texture indexes of Antarctic krill canned products decreased with the increasing storage time.The first-order kinetic model effectively captured the variations in hardness during storage and offered predictive insights into the optimal consumption period.The protein content remained relatively stable during the storage period, while the moisture content exhibited stability under low-temperature storage conditions.Furthermore, the fat content at 4 ℃ and 10 ℃ generally exceeded that at 25 ℃ and 30 ℃.The impact of storage time on ash content was significant, while the differences between temperatures were not conspicuous.The fatty acid composition did not change significantly, the content of saturated fatty acids and monounsaturated fatty acids remained stable, the total amount of polyunsaturated fatty acids was stable, but the content of linolenic acid and trans-linoleic acid increased, and the content of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) decreased.Storage time had a certain impact on the content of iron and selenium, and storage temperature had a greater impact on the content of zinc and aluminum, while the impacts on copper, manganese, tin, and lead were not obvious.Health risk assessment showed that the target hazard quotient (THQ) values of these elements did not have a significant change pattern during long-term storage.This result demonstrated that proper control of storage temperature and time could maintain the quality and safety of Antarctic krill canned products.

Key words： Antarctic krill; canned products; quality; nutrition; safety

Cite this article

WEI Ziying , LU Bingyi , LIU Baolin , DING Yaxin , LIU Zhidong . Effects of temperature on quality of Antarctic krill canned products during storage[J]. Food and Fermentation Industries, 2025 , 51(10) : 39 -47 . DOI: 10.13995/j.cnki.11-1802/ts.040263

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