FOOD SCIENCE ›› 2014, Vol. 35 ›› Issue (4): 200-204.doi: 10.7506/spkx1002-6630-201404041

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Stability of Proteolytic Enzymes and Autolysis Characteristics of Antarctic Krill Paste during Chilling Storage

DING Hao-chen, LI Dong-fang, ZHANG Yan-ping*, XU Gang, XU Shu-zhan, HUANG Tian-xiang   

  1. Institute of Aquatic Products Processing, Zhejiang Gongshang University, Hangzhou 310035, China
  • Received:2013-05-23 Revised:2014-01-17 Online:2014-02-25 Published:2014-03-17
  • Contact: Yan-Ping ZHANG E-mail:zhangyanping@zjgsu.edu.cn

Abstract:

Three different kinds of Antarctic krill pastes were prepared. The total proteolytic activity was adopted as an
index to study the stability of proteolytic enzymes in Antarctic krill pastes during chilling storage at 5 ℃. Furthermore,
the autolysis characteristics of Antarctic krill pastes were also investigated via analysis of protein components, drip loss
and sensory quality. The results indicated that the proteolytic enzymes of Antarctic krill pastes which originated from its
digestive organs were stable during chilling storage. The Antarctic krill paste prepared without sufficient rinsing was under
durative state of autolysis during storage. The autolysis characteristics of Antarctic krill pastes mainly embodied in protein
degradation, rise of drip loss and deterioration of the sensory quality. The Antarctic krill paste prepared without rinsing was
not suitable for storage at refrigerated temperature, since its autolysis phenomena were particularly remarkable. However,
the autolysis characteristics of Antarctic krill paste prepared by rinsing twice were not significant. The sensory quality was
not seriously deteriorated though protein degradation and rise of drop loss still existed. Therefore, the Antarctic krill paste
being rinsed twice was suitable for storage at refrigerated temperature within a short period of time.

Key words: Antarctic krill paste, chilling storage, proteolytic enzyme, autolysis characteristics

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