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In order to deal with the quality of Antarctic krill during the storage and transportation process caused by the failure of the supply system and the freezing equipment in the process of storage and circulation in the form of frozen products, the project team changed the refrigerated environment to the Antarctic The effect of krill quality was studied. When the ambient temperature increased from -20 °C to -12 °C, -7 °C, -3 °C, -1.5 °C, 0 °C, 1 °C, 2.5 °C, 4 °C, 6 °C , 8 °C, 12.5 °C, 16 °C, the Antarctic krill samples for sensory evaluation, pH value, the meat rate and soup turbidity and other quality indicators of the determination. The results show that when the ambient temperature from -20 °C up to -1.5 °C process, the Antarctic krill soup after cooking is more clear, little change in turbidity, pH quickly increased from 7.60 to 7.85 Antarctic krill muscle elasticity began to change Poor, the sensory quality has begun to change from good to change; when the temperature from -1.5 °C to 4 °C, the pH value slowly increased, there is a certain fluctuation, may be due to differences in the composition of the various components of the decision, Antarctic krill soup after the soup turbidity quickly increased from 0.5 to 0.7Brix maximum, sensory quality is still at a moderate level; when the temperature rose to 16 °C, the pH has risen to 8.05, Antarctic krill Sensory quality from the change into a bad, this time the Antarctic krill has been unable to eat, only as a feed or other use.

Effects of Cold Storage Environment Change on Antarctic Krill (Euphausia superba) Quality Center