为寻找更好的冷冻方法，提高红虾品质，采用液氮喷淋冻结、平板冻结两种方式处理新鲜红虾样品。结合贮藏期间红虾的理化指标（TVB-N、TBA、Ca2+-ATPase活性、持水性和盐溶性蛋白含量）、感官品质和电镜扫描图，研究不同冻结方式对红虾品质的影响。结果表明：随着贮藏时间的延长，两种方式处理红虾的TVB-N、TBA值逐渐增大，但液氮冻结增加较慢。贮藏至176 d时，液氮冻结和平板冻结组虾肉的TVB-N值分别为20.50 mg/100 g和27.30 mg/100 g，TBA值则分别为0.74 mg/100 g和0.97 mg/100 g，说明液氮能有效抑制TVB-N、TBA值的增加；且红虾的Ca2+-ATPase活性、持水性、盐溶性蛋白含量、感官品质评价均呈现下降的趋势，液氮处理的红虾下降最慢；观察电镜扫描图发现，液氮冻结对红虾的肌肉纤维损伤小。综上，液氮冻结对虾肉冻藏品质维持的效果较好。

To improve the quality of the red shrimp (Solenocera melanth), the shrimp samples were frozen by the liquid nitrogen spray and the conventional plate-freezing. The effects of different frozen methods on the quality of red shrimp during frozen periods were investigated by physiochemical indexes, such as total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), Ca2+-ATPase activity, water holding capacity, and salt soluble protein content. The sensory scores and scanning electron microscopy (SEM) were used to compare the freezing effect as well. The results showed that TVB-N and TBA values of red shrimps gradually increased with the prolongation of storage time, but the freezing of liquid nitrogen increased slowly. After 176 d storage, the TVB-N values treated by liquid nitrogen frozen was 20.50 mg/100 g, while plate frozen reached 27.30 mg/100 g. The TBA values reached 0.74 mg/100 g, 0.97 mg/100 g, respectively, suggesting that liquid nitrogen frozen could effectively suppress the increase of TVB-N and TBA; meanwhile, the Ca2+-ATPase activity, water holding capacity, salt soluble protein content and sensory indexes of red shrimp showed a decreasing trend, while that by liquid nitrogen decreased slowly; besides, the SEM profiles revealed that myofibril of red shrimp slightly damaged by the liquid nitrogen compared with that by plate-freezing method. In conclusion, the liquid nitrogen froze showed better effects than plate frozen on the quality of red shrimp.

国家自然科学基金项目（31671918）；舟山市重大科技专项计划（2014C11004）；十三五重点专项（SQ2017YFNC010025）