Zhang Ruxin, Yu Di, Wang Peng, Liu Yujun, Zheng Hanfeng, Sun Lechang, Zheng Jie, Chi Hai
East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China.
Key Laboratory of Protection and Utilization of Aquatic Germplasm Resource, Liaoning Ocean and Fisheries Science Research Institute, Dalian 116023, China.
Foods. 2025 Mar 31;14(7):1221. doi: 10.3390/foods14071221.
Hot-air drying is a key step for Antarctic krill () onboard processing; however, few studies have explored the effects of different drying temperatures on the quality and flavor alternations of Antarctic krill. In this study, we investigated the effects of hot-air drying temperatures on the physicochemical properties and flavor of Antarctic krill. Sensory evaluation, as well as physical and chemical property tests, revealed that Antarctic krill treated with hot-air drying exhibited substantial changes in moisture status, lipid oxidation indices, and * value. The sensory evaluation of Antarctic krill under high temperatures (120 °C and 150 °C) showed higher scores (8.45 ± 0.05 and 8.58 ± 0.22, respectively) on smells, whereas the color changes caused by high temperatures also resulted in lower overall sensory evaluation scores. The POV and TBARS values reached the highest at 26.63 ± 0.28 mg/g and 1.45 ± 0.19 mg/100 g, respectively. The * value decreased significantly to 22.32 ± 4.56 following 150 °C treatment. Furthermore, a total of 53 volatile compounds were identified by GC-IMS, and the results showed that aldehydes, alcohols, alkanes, ketones, pyrazines, and furans were the main flavor sources of Antarctic krill. At the same time, the GC-MS results showed that the thermal process had no significant effect on the nutrient content of Antarctic krill. The findings obtained in this study provide foundational information for future research on ship-borne processing and high-value utilization of Antarctic krill.
热风干燥是南极磷虾船上加工的关键步骤；然而，很少有研究探讨不同干燥温度对南极磷虾品质和风味变化的影响。在本研究中，我们调查了热风干燥温度对南极磷虾理化性质和风味的影响。感官评价以及理化性质测试表明，经过热风干燥处理的南极磷虾在水分状态、脂质氧化指标和*值方面表现出显著变化。高温（120℃和150℃）处理下南极磷虾的感官评价在气味方面得分较高（分别为8.45±0.05和8.58±0.22），而高温引起的颜色变化也导致整体感官评价得分较低。过氧化值（POV）和硫代巴比妥酸反应物（TBARS）值分别在26.63±0.28mg/g和1.45±0.19mg/100g时达到最高。150℃处理后，*值显著下降至22.32±4.56。此外，通过气相色谱-离子迁移谱（GC-IMS）共鉴定出53种挥发性化合物，结果表明醛类、醇类、烷烃类、酮类、吡嗪类和呋喃类是南极磷虾的主要风味来源。同时，气相色谱-质谱联用（GC-MS）结果表明，热加工对南极磷虾的营养成分没有显著影响。本研究所得结果为南极磷虾船载加工和高值利用的未来研究提供了基础信息。
