冻结方式对南极磷系暮品质的影响.pdf

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.7 冻结方式对南极磷虾品质的影响 1,2 1 1 1 刘会省 ，迟海 ，杨宪时 ，李学英 (1.中国水产科学研究院东海水产研究所，上海200090)(2.上海理工大学医疗器械与食品学院，上海 200093) 摘要：以盐溶性蛋白质含量、持水率变化、感官评分、Ca2+ -ATP 酶活性和组织切片为指标，研究了静止空气、盐水浸渍和液氮 冻结三种冻结方式对南极磷虾品质的影响。实验表明，盐水浸渍冻结条件下的冻结速率是静止空气冻结的 1.39 倍，样品在液氮冻结 下的冻结速率达到100 cm/h。静止空气冻结后南极磷虾的持水率、盐溶性蛋白质、和感官评分最低，Ca2+ -ATP 酶活性降低率较高， 肌肉组织结构松散，盐水浸渍冻结下的南极磷虾品质略好于静止空气冻结，液氮冻结条件下的南极磷虾的持水率、盐溶性蛋白质、和 感官评分与对照组差别不显著 （P0.05 ），Ca2+ -ATP 酶活性降低率5.21%，肌肉纤维清晰、紧密、结构完整。综上所述，不同冻结方 式对冻结速率影响较大，南极磷虾的品质变化与冻结速率有一定的相关性，静止空气冻结、盐水浸渍冻结后南极磷虾的品质变化较大， 而液氮冻结更适合保持南极磷虾的品质。 关键词：甲壳类动物；南极磷虾；冻结；品质 文章篇号：1673-9078(2013)7-1601-1605 Effects of Freezing Methods on the Quality of Antarctic Krill (EuphausiaSuperba ) 1, 2 1 1 1 LIU Hui-xing , CHI Hai , YANG Xian-shi , LI Xue-ying (1.East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China) (2.School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China) Abstract: Effects of still-air freezing, immersion freezing and liquid nitrogen freezing on the quality changes of Antarctic krill were researched by testing the indexes of salt -soluble protein, water-holding capacity (WHC), sensory evaluation, Ca2+-ATPase activity, and tissue section. The results indicated that the freezing rate of the krill by immersion freezing exhibited 1.39-fold higher than that of still-air freezing. And the freezing rate of the krill by liquid nitrogen freezing was 100 cm/h. By still-air