Study On Storage Of Antarctic Krill(Euphausia Superba) And Gel Properties Of Antarctic Krill Surimi

Antarctic krill are new and huge marine resource of proteins. This articlesummarizes the researches, including nutritional value, enzymes, processing, safety asfood, of Antarctic krill reported at home and abroad. Its potential of development andapplication is discussed.The Research contains five parts: chilling storage of Antarctic krill with additivesand vacuum package; the change of content of fluoride ion in different parts of freshAntarctic krill; frozen storgage of Antarctic krill with adding water, additives andvacuum package; effect of water washing on gel properties of Antarctic krill surimi;effect of cryoprotectant on gel properties of Antarctic krill surimi.According to the results of orthogonal experiment L9(34), a complex anti-melanosisadditives was developed. The optimum composition of4–Hexyl-1,3-benzenediol(4-HR)0.01%, vitamin C0.8%,0.1%citric acid was determined.0.5%chitosan was chosen as the best bacteriostatic agent among different bacteriostaticagents (potassium sorbate, chitosan, nisin) for its best antibacterial effect. So4-HR0.01%, vitamin C0.8%,0.1%citric acid,0.5%chitosan was determined as thepreservative of Antarctic krill(Euphausia superba). Changes of sensory evaluationscores, pH, total bacteria count, total volatile base nitrogen of Antarctic krill duringstorage at4℃temperature，the effect of Antarctic krill added preservatives andvacuuming package were verified and great.To study the change of content of fluoride ion in different parts of Antarctic krill,the fluoride ion-selective electrode method was used to test content of fluoride ion. Thecontent of fluoride ion in same parts of long Antarctic krill (longer than45mm), middleAntarctic krill (between35mm and45mm) and short Antarctic krill (shorter than35mm)had no obvious difference. The content of fluoride ion in whole fresh Antarctic krill,heads of fresh Antarctic krill and shells of fresh Antarctic krill were decreasing whenpreserved at4℃, but the content of fluoride ion in flesh of Antarctic krill was increasingin6hours, after6hours it was beginning decreasing. Antarctic krill were heated in70℃for10minutes, The content of fluoride ion in whole Antarctic krill preserved1hour,heads and shells of Antarctic krill preserved1hour had no obvious difference withwhole Antarctic krill preserved4hours, heads and shells of Antarctic krill preserved4 hours; Antarctic krill were boiled for10minutes, the content of fluoride ion in wholeAntarctic krill preserved1hour, heads and shells of Antarctic krill preserved1hour hadno obvious difference with whole Antarctic krill preserved4hours, heads and shells ofAntarctic krill preserved4hours; the content of fluoride ion in whole Antarctic krillheated in70℃for10minutes, heads and shells of Antarctic krill in70℃for10minutes had no obvious difference with whole Antarctic krill boiled for10minutes,heads and shells of Antarctic krill boiled for10minutes. The contents of flesh ofAntarctic krill frozen and frozen after boiled were both more than the content of flesh offresh Antarctic krill, the content of flesh of Antarctic krill frozen was more than thecontent of flesh of Antarctic krill frozen after boiled.In frozen storgage (-20℃)of Antarctic krill, sensory evaluation, pH, TBARS(Thiobarbituric Acid Reactive Substances), total bacteria count, total volatile basenitrogen of Antarctic krill were worse than Antarctic krill with water, preservatives(1%vitamin C,0.5%chitosan,0.02%TBHQ) and vacuuming package; But thedifference of dressing percentage of Antarctic krill is not obvious. The tested items ofAntarctic krill with preservatives and vacuuming package were approximate and betterthan Antarctic krill with water.Based on the research on effect of water washing on gel properties of Antarctickrill surimi, water washing could improve water holding capacity, whiteness,deformation, breaking force, gel strength, the content of salt extractable protein of theAntarctic krill surimi. But if the washing time is too much (7time), water holdingcapacity, whiteness, deformation, breaking force, gel strength, the content of saltextractable protein of the Antarctic krill surimi become worse. It because that waterwashing made some salt extractable protein lost with washing water. The gel propertiesof Antarctic krill surimi washed by seawater were better than pure water.Based on the research on effect of cryoprotectant on gel properties of Antarctickrill surimi, conventional cryoprotectant could enhance waterholding capacity of Antarctickrill surimi gel, but effect of the new cryoprotectant Q was not obvious, the effect ofduplicate conventional cryoprotectant and duplicate Q was not obvious, either. But conventionalcryoprotectant and the new cryoprotectant Q both improved the gel strength of Antarctic krillsurimi, they also increased the the content of salt extractable protein of the Antarctickrill surimi.