食品工业科技2026，Vol.47Issue(9)：222-229,8.DOI:10.13386/j.issn1002-0306.2025040260
热处理方式和时间对南极磷虾品质的影响
Influence of Heat Treatment Methods and Time on the Quality of Antarctic Krill
摘要
Abstract
This study aimed to investigate the effects of different heat treatment methods(atmospheric pressure cooking,high-pressure cooking,atmospheric pressure steaming,high-pressure steaming,and microwave heating)and time(2 to 10 minutes)on the quality of Antarctic krill.The results showed that under the same heating time,the heat treatment loss rate of atmospheric pressure steaming was the lowest,and it was significantly lower than the other four methods within 6 minutes(P<0.05).Microwave heating performed best in terms of crude protein,crude fat,astaxanthin content,L*,b*values,and sensory scores,while atmospheric pressure cooking had the highest a* value.As the heating time increased,the heat treatment loss rate of all five methods rose,and the differences were significant within 6 minutes(P<0.05),the contents of crude protein and crude fat decreased,and there was no significant difference within 6 minutes and 8 minutes or more(P>0.05),but the difference between 6 and 8 minutes was significant(P<0.05),the astaxanthin content and sensory scores first increased and then decreased,reaching the highest at 6 minutes,and then significantly decreased after 6 minutes(P<0.05),L* and b* values increased,while a* value decreased,and the color differences were significant between 6 and 8 minutes(P<0.05).Through a comprehensive analysis of the overall impact of heat treatment methods and time on various quality indicators of krill,it was concluded that microwave heating was preferred within 2 to 6 minutes,followed by high-pressure steaming;both microwave heating and high-pressure steaming were optimal within 6 to 8 minutes;and microwave heating and atmospheric pressure steaming performed better at 8 minutes or more.This study provides a theoretical basis for the processing of Antarctic krill,which is helpful for optimizing the processing flow,improving product quality,and promoting industrial development.关键词
南极磷虾/热处理方式/热处理时间/热处理损失率/营养物质/色泽/感官Key words
Antarctic krill/heat treatment method/heat treatment time/heat treatment loss rate/nutrients/color/sensory perception分类
轻工纺织引用本文复制引用
马田田,肖哲非,欧阳杰,刘远昊,王晓辉,戴璐,沈建..热处理方式和时间对南极磷虾品质的影响[J].食品工业科技,2026,47(9):222-229,8.基金项目
国家重点研发计划(2023YFD2401204) （2023YFD2401204）
中国水产科学研究院基本科研业务费资助(2023TD75). （2023TD75）
