摘要
以虾肉制取为目的,对南极磷虾进行了体长、体重、肉重及含肉量等生物学特性测定分析,在此基础上研究不同处理方式下南极磷虾脱壳的难易程度。结果表明:(1)南极磷虾样本体长范围25.41～54.65 mm,其中优势体长范围35.01～45.00 mm,占总数的54.98%;(2)南极磷虾体样本重范围0.15～1.58 g,优势体重范围0.61～0.80 g,占总数的30.76%;(3)南极磷虾样本含肉率范围25.42%～49.28%,不同体长磷虾的含肉率差别不明显,优势体长的磷虾平均含肉率为38.08%。其中体长30 mm左右的磷虾平均含肉率相对较高,为40.23%。体长在25 mm左右的磷虾平均含肉率相对较低,为33.33%;(4)新鲜的南极磷虾剥壳较容易,随着浸泡时间增加,虾肉的品质逐渐下降。蒸煮后磷虾更易于手工剥壳,但机器剥壳的效果却变差。冷冻后的磷虾品质有一定的下降,且壳肉分离的难度增加。总体剥壳得肉率较鲜虾有一定下降,其中机器剥壳得肉率下降尤为明显。
The biological characteristics of Antarctic krill, such as body length,weight,flesh weight and flesh content were studied in order to get shrimp meat, and the difficulty of peeling by different treatments was researched. The results showed that： （ 1 ） body length ranged from 25.41 to 54.65 mm with the dominant from 35 to 45 ram, 54.98% of the total; （2）weight ranged from 0.15 to 1.58 g with the dominant from 0.6 to 0.8 g, 30.76% of the total; （3） flesh content of the samples ranged from 25.42% to 49.28% and the average flesh content of the dominant by body length was 38.08%. There wasn＇ t obvious difference between the samples in different body length groups. The flesh content of krill with body length around 30 mm was relatively high at 40.23 %. And the flesh content of krill with body length around 25 mm was relatively low at33.33% ; （4） fresh krill can be peeled relatively easily. And the meat quality declined gradually with the increase of soaking time. Peeling by manual will be easier after cooking, but the opposite by machine. Krill can keep its freshness for a period of time by soaking in cold seawater after fishing. The quality of krill declined after being frozen and it would be difficult to peel. The production rate of krill meat also dropped after frozen especially for krill peeled by machine.
出处
《海洋渔业》
CSCD
北大核心
2013年第1期102-107,共6页
Marine Fisheries
基金
国家“863”高技术研究发展计划资助项目(2011AA090801)
农业部渔业装备与工程重点开放实验室开放基金资助(2010A04)
