以质构和色泽为指标，并结合感官评定，对水分含量分别为22%、25%、28%和31%的四种南极磷虾烤虾品质进行研究。实验结果表明，水分含量对南极磷虾烤虾质构有一定影响，水分含量22%的南极磷虾烤虾的硬度、胶粘性、咀嚼性和剪切力与其他水分含量的南极磷虾烤虾呈显著性差异(P＜0.05)，水分含量25%和28%的南极磷虾烤虾的内聚性和弹性相对较高，品质较好；通过测定四种烤虾的RGB值，发现四种样品的色泽均属于粉色系，对外观的影响不是很大，随着烤虾水分含量下降，制品的色泽越容易接受。水分含量28%的南极磷虾烤虾的感官评分最高，为8.99±0.05，通过对不同水分含量的南极磷虾烤虾的质构和色泽分析，结合感官评定，认为南极磷虾烤虾的水分含量为28%时品质最佳。

Effect of different moisture contents (22%~31%) on quality changes of roast antarctic krill was investigated based on texture, chroma and sensory evaluation. The results exhibited that moisture content affected the quality of roast antarctic krill in some degree. The hardness, gumminess, chewiness and shear force of roast antarctic krill with moisture content of 22% were significantly different to other kinds of moisture content (P＜0.05). The cohesiveness and springiness of roast antarctic krill with moisture contents of 25% and 28% were higher, and those two kinds of roast antarctic krill had better quality. The chroma of roast antarctic krill was easily accepted as the moisture content decreased, but the RGB values of four kinds of roast antarctic krill showed that the color of four samples were in pink series with little effectiveness on appearance. Sensory score of roast antarctic krill wtih moisture contents of 28% was 8.99±0.05, which was the highest compared to the others. Through the texture analysis, chroma analysis and sensory evaluation of roast antarctic krill with different moisture contents, antarctic krill with moisture content of 28% was considered as the best quality.

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(2011T05)