Effects of Temperature on the Quality of Antarctic Krill (Euphausia superba) during Frozen Storage
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Abstract:
Antarctic krill was stored at -20, -30, -40, -50±1 ℃ and their quality was studied based on the indicators of sensory score, water-holding capacity (WHC), salt soluble protein (SSP), thiobarbituric acid-reactive substance (TBARS). Significant differences (P<0.05) in the quality changes of Antarctic krill were observed during frozen storage at different temperatures. The results showed that the higher the frozen temperature, the worse the sensory quality and the water-holding capacity of Antarctic krill. Severe protein denaturation and fat oxidation were observed with prolonging frozen time. The trend of Antarctic krill deterioration basically kept constant in the process of freezing storage. When stored at -20, -30, -40, -50 ℃ after 180 d, WHC and SSP of Antarctic krill decreased by 18.27%, 15.00%, 16.04%, 12.92% and 32.66%, 33.99%, 24.95%, 21.84%, but TBARS increased by 76.38%, 78.09%, 65.71%, 53.55%, respectively. Sensory quality deteriorated the fastest when stored at -20 ℃ for 200 d, yet it was acceptable when stored at -30 ℃ after 200 d. The sensory quality was much better when stored at -40 ℃and -50 ℃. It showed that the lower the frozen storage temperature, the slower the deterioration rate of Antarctic krill. In consequence, the storage temperature below -30 ℃ was recommended for the storage of Antarctic krill.
