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

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.