食品与机械2011，Vol.27Issue(1)：94-97,4.DOI:10.3969/j.issn.1003-5788.2011.01.027
解冻方式和条件对南极磷虾品质的影响
Influence of thawing methods and factors on qualities of euphausia superba
摘要
Abstract
Thawing methods for euphausia superba were compared and selected by using the indexes of sensory evaluation, dressing percentage and soluble protein concentration through four kinds of thawing methods, and thawing method was optimized at the same time in this paper.The results showed that quality of euphausia superba could not be warranted in natural and still water thawing, and was better in microwave and running water thawing, but those still had shortcomings themselves.The process for thawing method of euphausia superba was optimized by L9 (34 ) orthogonal experiment, the optimization result of thawing method for euphausia superba was that soaking temperature 15 ℃ ,soaking time 7 min,and stirring rate 45 r/min.In the optimization condition, sensory evaluation reached 9.4, dressing percentage got 40.5％, soluble protein concentration achieved 96.5 mg/10 g, and thawing time was 14 min in total.关键词
南极磷虾/解冻/品质/条件优化引用本文复制引用
迟海,李学英,杨宪时,郭全友,李伟..解冻方式和条件对南极磷虾品质的影响[J].食品与机械,2011,27(1):94-97,4.基金项目
中央级公益性科研院所基本科研业务费专项资金(中国水产科学研究院东海水产研究所)资助项目(编号:2009T05) （中国水产科学研究院东海水产研究所）
