Effect of Different Sterilization Methods on the Quality of Antarctic Krill (<i>Euphausia superba</i>) Sauce

Lukai Zhao; Ping Lu; Shuai Li; Chunlei Feng; Hai Chi

doi:doi:10.11648/j.ijfsb.20230802.11

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Effect of Different Sterilization Methods on the Quality of Antarctic Krill (Euphausia superba) Sauce

Lukai Zhao, Ping Lu, Shuai Li, Chunlei Feng, Hai Chi

Published in International Journal of Food Science and Biotechnology (Volume 8, Issue 2)

Received: 17 June 2023 Accepted: 8 July 2023 Published: 13 July 2023

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Abstract

The Antarctic krill (Euphausia superba) sauce was used as the experimental object to evaluate the effects of various sterilizing methods on the quality and safety of Antarctic krill sauce by measuring sensory, texture, rheology, color and taste. The findings revealed that Antarctic krill sauce has a distinct flavor, a rich texture, and a high acceptance. As a result of these findings, the odor and sensory ratings are bad. When compared to other treatment groups, the ultraviolet (UV) treated group had worse taste and smell scores (p<0.05) than the control group (CG). Meanwhile, the UV had the greatest L* value (28.97) in color, as well as hardness and hardness work values of 166.90 g and 9.33 mJ, suggesting that the hardness values and hardness work values of Antarctic krill sauce, on the other hand, displayed low tissue structural uniformity. The hardness and hardness work values of Antarctic krill sauce with microwave (MV) treatment, on the other hand, were 128.80 g and 6.59 mJ, respectively, while the rheological value was 17.49 Pa•s. The rheological value showed that Antarctic krill sauce treated with MV had low shear force and acceptable texture uniformity. Importantly, the MV treatment had little effect on the flavor, odor, and color of Antarctic krill sauce. In general, supply fundamental facts and innovative ideas for high-value commercial technology, quality enhancement, and comprehensive Antarctic krill usage. The study's findings will be presented in the following publications in the future.

Published in	International Journal of Food Science and Biotechnology (Volume 8, Issue 2)
DOI	10.11648/j.ijfsb.20230802.11
Page(s)	17-22
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Antarctic Krill Sauce, Sterilization Methods, Quality Changes, Rheological

References

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APA Style

Lukai Zhao, Ping Lu, Shuai Li, Chunlei Feng, Hai Chi. (2023). Effect of Different Sterilization Methods on the Quality of Antarctic Krill (Euphausia superba) Sauce. International Journal of Food Science and Biotechnology, 8(2), 17-22. https://doi.org/10.11648/j.ijfsb.20230802.11

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ACS Style

Lukai Zhao; Ping Lu; Shuai Li; Chunlei Feng; Hai Chi. Effect of Different Sterilization Methods on the Quality of Antarctic Krill (Euphausia superba) Sauce. Int. J. Food Sci. Biotechnol. 2023, 8(2), 17-22. doi: 10.11648/j.ijfsb.20230802.11

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AMA Style

Lukai Zhao, Ping Lu, Shuai Li, Chunlei Feng, Hai Chi. Effect of Different Sterilization Methods on the Quality of Antarctic Krill (Euphausia superba) Sauce. Int J Food Sci Biotechnol. 2023;8(2):17-22. doi: 10.11648/j.ijfsb.20230802.11

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@article{10.11648/j.ijfsb.20230802.11,
  author = {Lukai Zhao and Ping Lu and Shuai Li and Chunlei Feng and Hai Chi},
  title = {Effect of Different Sterilization Methods on the Quality of Antarctic Krill (Euphausia superba) Sauce},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {8},
  number = {2},
  pages = {17-22},
  doi = {10.11648/j.ijfsb.20230802.11},
  url = {https://doi.org/10.11648/j.ijfsb.20230802.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20230802.11},
  abstract = {The Antarctic krill (Euphausia superba) sauce was used as the experimental object to evaluate the effects of various sterilizing methods on the quality and safety of Antarctic krill sauce by measuring sensory, texture, rheology, color and taste. The findings revealed that Antarctic krill sauce has a distinct flavor, a rich texture, and a high acceptance. As a result of these findings, the odor and sensory ratings are bad. When compared to other treatment groups, the ultraviolet (UV) treated group had worse taste and smell scores (pL* value (28.97) in color, as well as hardness and hardness work values of 166.90 g and 9.33 mJ, suggesting that the hardness values and hardness work values of Antarctic krill sauce, on the other hand, displayed low tissue structural uniformity. The hardness and hardness work values of Antarctic krill sauce with microwave (MV) treatment, on the other hand, were 128.80 g and 6.59 mJ, respectively, while the rheological value was 17.49 Pa•s. The rheological value showed that Antarctic krill sauce treated with MV had low shear force and acceptable texture uniformity. Importantly, the MV treatment had little effect on the flavor, odor, and color of Antarctic krill sauce. In general, supply fundamental facts and innovative ideas for high-value commercial technology, quality enhancement, and comprehensive Antarctic krill usage. The study's findings will be presented in the following publications in the future.},
 year = {2023}
}

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TY  - JOUR
T1  - Effect of Different Sterilization Methods on the Quality of Antarctic Krill (Euphausia superba) Sauce
AU  - Lukai Zhao
AU  - Ping Lu
AU  - Shuai Li
AU  - Chunlei Feng
AU  - Hai Chi
Y1  - 2023/07/13
PY  - 2023
N1  - https://doi.org/10.11648/j.ijfsb.20230802.11
DO  - 10.11648/j.ijfsb.20230802.11
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 17
EP  - 22
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20230802.11
AB  - The Antarctic krill (Euphausia superba) sauce was used as the experimental object to evaluate the effects of various sterilizing methods on the quality and safety of Antarctic krill sauce by measuring sensory, texture, rheology, color and taste. The findings revealed that Antarctic krill sauce has a distinct flavor, a rich texture, and a high acceptance. As a result of these findings, the odor and sensory ratings are bad. When compared to other treatment groups, the ultraviolet (UV) treated group had worse taste and smell scores (pL* value (28.97) in color, as well as hardness and hardness work values of 166.90 g and 9.33 mJ, suggesting that the hardness values and hardness work values of Antarctic krill sauce, on the other hand, displayed low tissue structural uniformity. The hardness and hardness work values of Antarctic krill sauce with microwave (MV) treatment, on the other hand, were 128.80 g and 6.59 mJ, respectively, while the rheological value was 17.49 Pa•s. The rheological value showed that Antarctic krill sauce treated with MV had low shear force and acceptable texture uniformity. Importantly, the MV treatment had little effect on the flavor, odor, and color of Antarctic krill sauce. In general, supply fundamental facts and innovative ideas for high-value commercial technology, quality enhancement, and comprehensive Antarctic krill usage. The study's findings will be presented in the following publications in the future.
VL  - 8
IS  - 2
ER  -

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Author Information

Lukai Zhao

East China Sea Fisheries Research Institute, Chinese Academy of Fisheries Sciences, Shanghai, China
Ping Lu

School of Economics and Management, Dalian University of Science and Technology, Dalian, China
Shuai Li

East China Sea Fisheries Research Institute, Chinese Academy of Fisheries Sciences, Shanghai, China
Chunlei Feng

East China Sea Fisheries Research Institute, Chinese Academy of Fisheries Sciences, Shanghai, China
Hai Chi

East China Sea Fisheries Research Institute, Chinese Academy of Fisheries Sciences, Shanghai, China

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APA Style

Lukai Zhao, Ping Lu, Shuai Li, Chunlei Feng, Hai Chi. (2023). Effect of Different Sterilization Methods on the Quality of Antarctic Krill (Euphausia superba) Sauce. International Journal of Food Science and Biotechnology, 8(2), 17-22. https://doi.org/10.11648/j.ijfsb.20230802.11

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ACS Style

Lukai Zhao; Ping Lu; Shuai Li; Chunlei Feng; Hai Chi. Effect of Different Sterilization Methods on the Quality of Antarctic Krill (Euphausia superba) Sauce. Int. J. Food Sci. Biotechnol. 2023, 8(2), 17-22. doi: 10.11648/j.ijfsb.20230802.11

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AMA Style

Lukai Zhao, Ping Lu, Shuai Li, Chunlei Feng, Hai Chi. Effect of Different Sterilization Methods on the Quality of Antarctic Krill (Euphausia superba) Sauce. Int J Food Sci Biotechnol. 2023;8(2):17-22. doi: 10.11648/j.ijfsb.20230802.11

Copy | Download

@article{10.11648/j.ijfsb.20230802.11,
  author = {Lukai Zhao and Ping Lu and Shuai Li and Chunlei Feng and Hai Chi},
  title = {Effect of Different Sterilization Methods on the Quality of Antarctic Krill (Euphausia superba) Sauce},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {8},
  number = {2},
  pages = {17-22},
  doi = {10.11648/j.ijfsb.20230802.11},
  url = {https://doi.org/10.11648/j.ijfsb.20230802.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20230802.11},
  abstract = {The Antarctic krill (Euphausia superba) sauce was used as the experimental object to evaluate the effects of various sterilizing methods on the quality and safety of Antarctic krill sauce by measuring sensory, texture, rheology, color and taste. The findings revealed that Antarctic krill sauce has a distinct flavor, a rich texture, and a high acceptance. As a result of these findings, the odor and sensory ratings are bad. When compared to other treatment groups, the ultraviolet (UV) treated group had worse taste and smell scores (pL* value (28.97) in color, as well as hardness and hardness work values of 166.90 g and 9.33 mJ, suggesting that the hardness values and hardness work values of Antarctic krill sauce, on the other hand, displayed low tissue structural uniformity. The hardness and hardness work values of Antarctic krill sauce with microwave (MV) treatment, on the other hand, were 128.80 g and 6.59 mJ, respectively, while the rheological value was 17.49 Pa•s. The rheological value showed that Antarctic krill sauce treated with MV had low shear force and acceptable texture uniformity. Importantly, the MV treatment had little effect on the flavor, odor, and color of Antarctic krill sauce. In general, supply fundamental facts and innovative ideas for high-value commercial technology, quality enhancement, and comprehensive Antarctic krill usage. The study's findings will be presented in the following publications in the future.},
 year = {2023}
}

Copy | Download

TY  - JOUR
T1  - Effect of Different Sterilization Methods on the Quality of Antarctic Krill (Euphausia superba) Sauce
AU  - Lukai Zhao
AU  - Ping Lu
AU  - Shuai Li
AU  - Chunlei Feng
AU  - Hai Chi
Y1  - 2023/07/13
PY  - 2023
N1  - https://doi.org/10.11648/j.ijfsb.20230802.11
DO  - 10.11648/j.ijfsb.20230802.11
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 17
EP  - 22
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20230802.11
AB  - The Antarctic krill (Euphausia superba) sauce was used as the experimental object to evaluate the effects of various sterilizing methods on the quality and safety of Antarctic krill sauce by measuring sensory, texture, rheology, color and taste. The findings revealed that Antarctic krill sauce has a distinct flavor, a rich texture, and a high acceptance. As a result of these findings, the odor and sensory ratings are bad. When compared to other treatment groups, the ultraviolet (UV) treated group had worse taste and smell scores (pL* value (28.97) in color, as well as hardness and hardness work values of 166.90 g and 9.33 mJ, suggesting that the hardness values and hardness work values of Antarctic krill sauce, on the other hand, displayed low tissue structural uniformity. The hardness and hardness work values of Antarctic krill sauce with microwave (MV) treatment, on the other hand, were 128.80 g and 6.59 mJ, respectively, while the rheological value was 17.49 Pa•s. The rheological value showed that Antarctic krill sauce treated with MV had low shear force and acceptable texture uniformity. Importantly, the MV treatment had little effect on the flavor, odor, and color of Antarctic krill sauce. In general, supply fundamental facts and innovative ideas for high-value commercial technology, quality enhancement, and comprehensive Antarctic krill usage. The study's findings will be presented in the following publications in the future.
VL  - 8
IS  - 2
ER  -

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