Abstract:Influences of 4-HR, tea polyphenol, chitosan, polyphosphate, phytic acid and sorbitol on quality changes of Euphausia superba were investigated by testing the indexes of sensory evaluation, TCA-soluble nitrogen contents, TBARS values, salt-soluble protein contents and juice volume loss under the condition of (2±0.1) ℃ in this research. The results indicated that the teated food additives showed different effects on quality changes of Euphausia superba.The use of polyphosphate and sorbitol obtained high sensory scores and had remarkable discrepancy with control group (P＜0.05). Changes of TBARS were inhibited effectively on Euphausia superba after adding 0.2 g/L 4-HR. The contents of TCA-soluble nitrogen decreased significantly by using 0.2 g/L sorbitol (P＜0.05). The juice volume loss slowed down remarkably by adding 6 g/L polyphosphate. However, salt-soluble protein contents were not significantly decreased by adding phytic acid and sorbitol.
