Abstract: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.
