食品与发酵工业2012，Vol.38Issue(7)：190-195,6.
复配保鲜剂对南极磷虾保鲜及品质的影响
Influences of Compound Preservative （ Euphausia superba ） Shrimp on Antarctic krill Freshness
摘要
Abstract
Compound preservative was developed and optimized by orthogonal experiment for fresh keeping of Antarctic krill. In order to verify the effect of the preservative, sensory evaluation, TCA-soluble nitrogen contents, TBARS values, juice volume loss, loss rate, texture index and chromatism were tested under the temperature of 2℃. According to the results of orthogonal experiment L9 （34） , the optimum compositions were： Sorbitol 15 g/L, 4-HR 0. 1 g/L and phosphate mixture 7 g/L. The loss for TCA- nitrogen contents, juice volume and shrimp loss rate were slowly; TBARS values was decreased; the maximum sheer force of the muscle had a slower decrease rate than blank controls, but it had no significant difference with control group （P 〉 0.05） ; In CIElab color system, The a＊ value had a positively linearly related to the change of Antarctic krill＇ s fresh degree. The group treated with compound freshness preservative had a slower growth of a＊ value. The verification showed that compound freshness preservative had a remarkable effect on Antarctic krill.关键词
南极磷虾/复配保鲜剂/品质变化Key words
antarctic krill/compound freshness preservative/quality changes分类
轻工纺织引用本文复制引用
杨峰,迟海,杨宪时,李学英..复配保鲜剂对南极磷虾保鲜及品质的影响[J].食品与发酵工业,2012,38(7):190-195,6.基金项目
国家高技术研究发展计划项目 （）
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 （）
农业部南极海洋生物资源开发利用专项 （）
