现代食品科技2011，Vol.27Issue(11)：1291-1295,5.
不同解冻方式对南极磷虾品质的影响
Effect of Different Thawing Methods on Quality of Antarctic Krill (Euphausia Superba)
摘要
Abstract
Effect of different thawing methods (in water, in air at room temperature, in a refrigerator and in a microwave oven) on quality changes of Antarctic krill was carried out by analyzing the indexes of physical (color), chemical (pH, TVB-N, TMA-N, TBARS), microbiological (Aerobic plate count, psychrobacter count, salmonella count and coliform bacteria count) changes and sensory evaluation. The results showed that different thawing methods affected the quality of Antarctic krill in some degree. There were significant difference in TVB-N, TBARS, TMA-N, a* and b* compared to the control group (P<0.05). The pH value and L* had no significant difference compared to the control group (P>0.05) after thawing. Aerobic plate count was low with the amount of 3～4 lg cfu/g that was similar with psychrobacter count. The salmonella count and coliform bacterial count were not tested after thawing, which showed different thawing had little potential risks for Antarctic krill. Compared with other thawing methods, quality of Antarctic krill in water could be guaranteed. However, problems still existed, so thawing methods need to be studied in further.关键词
南极磷虾/解冻方式/品质变化Key words
Antarctic krill/ thawing methods/ quality changes引用本文复制引用
迟海,杨峰,杨宪时,李学英,郭全友..不同解冻方式对南极磷虾品质的影响[J].现代食品科技,2011,27(11):1291-1295,5.基金项目
国家高技术研究发展计划项目(2011AA090801):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(2009T05) （2011AA090801）
