Abstract：Antarctic krill as a huge and unexploited marine biological resource has been widely concerned. Antarctic krill surimi is a kind of surimi products made from Antarctic krill raw material and is a new type of marine conditioning food. It is also a new type of high-protein and low-fat marine food with rich nutrition and delicious taste, which occupies a special position in Antarctic krill industry. This paper summarizes the research progress of the basic components, nutritional value, processing technology, quality control and product development of Antarctic krill surimi and predicts its future development trend. In order to provide reference for the development, utilization and quality control of Antarctic krill surimi and promote the sustainable development of Antarctic krill industry.
[1] 刘建君.加速开发南极磷虾资源打造战略性新兴产业[J].辽宁经济, 2011(1):78-82. [2] Suzuki T, Shibata N .The utilization of Antarctic krill for human food[J].Food Reviews International,1990, 6(1):119-147.DOI:10.1080/87559129009540863. [3] 赵宪勇,左涛,冷凯良,等.南极磷虾渔业发展的工程科技需求[J].中国工程科学,2016,18(02):85-90.[4] ZHENG H, BEAMER S K, MATAK K E, et al. Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation [J]. Food Chemistry,2019,278:644-652．DOI:10.1016/j.foodchem.2018.11.080.[5] 陈温馨,符馨予,梁爽,等.“皮皮”虾滑加工工艺及其胶凝性研究[J].农业科技与装备, 2021,(06):56-8. DOI:10.16313/j.cnki.nykjyzb.2021.06.024.[6] 袁莉莉.凡纳滨对虾肉糜凝胶特性研究及虾肉肠的研发[D].湛江, 广东海洋大学, 2013.[7] Grantham G J .The Southern Ocean: The utilization of krill[J].Money & the Global Economy, 1977:299-304.[8] 孙雷,周德庆,盛晓风.南极磷虾营养评价与安全性研究[J].海洋水产研究, 2008(02):57-64.[9] 郭璇,张彪,韩佳彤,等.淀粉对南极磷虾复合虾糜凝胶品质的影响[J].食品与发酵工业,2023,49(5):215-222.DOI:10.13995/j.cnki.11-1802/ts.031324.[10] 田利利,薛长湖,尹利昂,等.复合南极磷虾糜中鱼糜配比量及外源添加剂对其凝胶特性的影响[J].食品工业科技, 2018, 39(17):16-21+32.DOI:10.13386/j.issn1002-0306.2018.17.003.[11] 刘志东,王鲁民,陈雪忠,等.南极磷虾蛋白的研究进展[J].食品与发酵工业, 2017,43(7): 242-251. DOI:10.13995/j.cnki.11-1802/ts.013481.[12] 刘柯欣,林松毅,胡胜杰,等.南极磷虾蛋白营养与功能特性及食用安全性研究进展[J].食品科学,2022,43(7):263-272.[13] 施文正,邵晨,刘一漪,等.不同月份南极磷虾营养品质的比较[J].广东海洋大学学报,2023,43(05):100-105.[14] LAN C, ZHAO Y Q, Li X R, et al. High Fischer ratio oligopeptides determination from Antarctic krill: Preparation, peptides profiles, and in vitro antioxidant activity [J]. Food Biochemistry, 2019, 43(5):e12827.DOI:10.1111/jfbc.12827.[15] WANG Y C, WANG S S, WANG J F, et al.Preparation and anti-osteoporotic activities in vivo of phosphorylated peptides from Antarctic krill (Euphausia superba)[J].Peptides,2015,68:239-245.DOI:10.1016/j.peptides.2014.10.004.DOI:10.1016/j.peptides.2014.10.004.[16] ZHAO Y Q, ZHANG L,TAO J, et al. Eight antihypertensive peptides from the protein hydrolysate of Antarctic krill (Euphausia superba): Isolation, identification, and activity evaluation on human umbilical vein endothelial cells (HUVECs)[J].Food Research International, 2019,121:197-204.DOI:10.1016/j.foodres.2019.03.035.[17]郭帆.不同南极磷虾制品氨基酸成分分析对比[J].现代食品,2022,28(11):204-206.DOI:10.16736/j.cnki.cn41-1434/ts.2022.11.052.[18] 李雅婷,刘小芳,姜维,等.不同体长南极磷虾的脂质组成差异分析[J].中国油脂,2022,4(08):1-10.DOI:10.19902/j.cnki.zgyz.1003-7969.210535.[19] 郑伟龙.南极磷虾反式EPA及DHA抗肿瘤作用的研究[D].大连,大连理工大学,2018.[20] JIANG Q X,LI S J,XU Y S, et al. Nutrient compositions and properties of Antarctic krill (Euphausia superba) muscle and processing by-products[J].Journal of Aquatic Food Product Technology,2016,25(3):434-443.DOI:10.1080/10498850.2013.809621.[21] MAO L, WANG F, LI Y Y, et al. Oil from Antarctic krill (Euphausia superba) facilitates bone formation in dexamethasone-treated mice [J].Food science and biotechnology,2019,28(2):539-545.DOI:10.1007/s10068-018-0463-5.[22] WANG C C, KONG J Y, LI X Y, et al. Antarctic krill oil exhibited synergistic effects with nobiletin and theanine in ameliorating memory and cognitive deficiency in SAMP8 mice: Applying the perspective of the sea-land combination to retard brain aging[J].Frontiers in Aging Neuroscience,2022,14964077-964077.DOI:10.3389/fnagi.2022.964077.[23]马娜,李静,李桐,等.南极磷虾油的营养成分及健康功效研究进展[J].食品工业,2023,44(07):332-336.[24]刘小芳,郭向融,李爽,等.南极磷虾磷脂的组成及其抗氧化活性[J].食品研究与开发,2024,45(03):16-21.DOI：10.12161/j.issn.1005?6521.2024.03.003.[25] 刘志东,陈雪忠,陈勇,等.南极磷虾脂质的研究进展[J].现代食品科技,2015,31(08):348-355.DOI:10.13982/j.mfst.1673-9078.2015.8.054.[26] 许刚.南极磷虾凝胶性能及其加工产品挥发性风味的研究[D].杭州,浙江工商大学, 2016.[27] Weihrauch J L, Posati L P, Anderson B A,et al.Lipid conversion factors for calculating fatty acid contents of foods [J].Journal of the American Oil Chemists Society, 1977, 54(1):36-40.DOI:10.1007/BF02671370.[28] 杨洋,刘晓芳.南极磷虾主要营养成分及保健机能研究进展[J].大连医科大学学报,2014,36(2):186-189+194.[29] 满昊,刘富俊,葛静慧,等.基于质构特性对复合虾糜凝胶性能的优化[J].食品与机械,2023,39(6):186-193.DOI:10.13652/j.spjx.1003.5788.2022.80917.[30] 朱俊向,许丹,陈瑜,等.南极磷虾虾糜和蛋白的制备及功能特性研究[J].食品科技,2019,44(01):180-186.DOI:10.13684/j.cnki.spkj.2019.01.031.[31] 胡玲萍,徐蓓蓓,尹利昂,等.脱氟南极磷虾虾糜与大豆分离蛋白双螺杆挤压重组工艺研究[J].食品工业科技,2018,39(2):217-223+228.DOI:10.13386/j.issn1002-0306.2018.02.041.[32] 程裕东,易正凯,金银哲.微波干燥过程中南极磷虾肉糜的传热传质及形变参数模型[J].农业工程学报,2020,36(3):302-312.[33] 孔文俊. 即食杀菌鱼糜与南极磷虾复合虾糜制品研究[D].山东:中国海洋大学,2016.[34]刘欣,姜鹏飞,傅宝尚,等.高压均质化改性竹笋膳食纤维对虾糜凝胶特性及化学作用力的影响[J].食品科学,2024:1-13. DOI：10.7506/spkx1002-6630-20230504-023.[35] 姜启兴,潘明轩,孔婕,等.一种南极磷虾糜脆片及其制备方法[P].江苏省:CN117084383A,2023-11-21. [36] 张彪,李冬梅,郭璇,等.南美白对虾与南极磷虾复合虾糜的凝胶特性[J].现代食品科技,2022,38(07):232-239+344.DOI:10.13982/j.mfst.1673-9078.2022.7.1070.[37] SHANG S,LIU Y,JI P F,et al.Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat-induced gelling and 3D-printing properties[J].Journal of texture studies,2023,54(2):299-310. DOI:10.1111/jtxs.12739.[38]ZHANG B,GUO X,LIN J X, et al. Effect and synergy of different exogenous additives on gel properties of the mixed shrimp surimi (Antarctic krill and white shrimp)[J].International Journal of Food Science Technology,2022,57(8):5338-5348.DOI:10.1111/ijfs.15864.[39] 王月月,刘莹,姜鹏飞,等.CaCl2替代NaCl协同海藻酸钠对虾糜凝胶特性的影响[J].食品科学,2024,45(2):1-13.[40] 李钰金, 林洪, 赵元晖, 等. 蛋白质类添加物在鱼糜制品中的应用现状及发展趋势[J]. 食品研究与开发，2020，41（5）：220?224.[41] 王志江,谭志文.南极磷虾肉糜制作研发[J].食品研究与开发,2019,40(19):141-144．[42] 刘莹,姜鹏飞,傅宝尚,等.不同蛋白粉对南极磷虾混合虾糜凝胶特性的影响[J].食品工业科技,2023,44(01):87-95.DOI:10.13386/j.issn1002-0306.2022030258.[43] 姜启兴,潘明轩,谢玉娟,等.一种常温即食南极磷虾虾肉肠及其制备方法[P].江苏省: CN117084380A, 2023-11-21.）[44] 郭慧.南极磷虾蛋白冻藏、加工特性的研究与产品开发[D].山东:中国海洋大学,2018.[45] LI S ,LIN S Y ,JIANG P F,et al.Discovery of Potential Protein Markers Associated with Quality Characteristics of Antarctic Krill (Euphausia superba) Surimi Gel[J].Journal of agricultural and food chemistry,2023,71(30):11751-11763.DOI:10.1021/acs.jafc.3c02860.[46] CHEN J W, HU Y D, GAO P,et al.Effect of κ-carrageenan on the physicochemical and structural characteristics of ready-to-eat Antarctic Krill surimi gel[J].International Journal of Food Science and Technology,2024,59(6):3711-3722.DOI:10.1111/ijfs.17113.[47] 张毛赛,许静怡,祝易,等.蔗糖和葡萄糖对南极磷虾虾肉糜介电特性的影响[J].食品工业科技,2017,38(24):58-64.DOI:10.13386/j.issn1002-0306.2017.24.012.[48] 张毛赛,楼飞,张瑞娟,等.频率、温度和大豆分离蛋白对南极磷虾虾肉糜介电特性的影响[J].食品与发酵工业,2017,43(08):212-218.DOI:10.13995/j.cnki.11-1802/ts.013803.[49] 马德蓉,林娜,张俊杰,等.冷冻南极磷虾加工利用研究进展[J].海洋渔业,2024,46(01):110-118.DOI:10.13233/j.cnki.mar.fish.2024.01.004.[50] 杨林莘.南极磷虾肉糜的微波解冻特性研究[D].上海,上海海洋大学, 2017.[51] 丁浩宸,李栋芳,张燕平,等.南极磷虾肉糜冷藏过程中蛋白水解酶的稳定性及自溶特性[J].食品科学,2014,35(04):200-204.[52] 戚军.反复冻融对羊肉品质的影响研究[D].南京,南京农业大学, 2009.[53] 潘晓炀,杨林莘,王晓燕,等.冻融循环对南极磷虾虾肉糜滋味成分的影响[J].渔业科学进展,2019,40(02):155-160.DOI:10.19663/j.issn2095-9869.20180810005.[54] 柯维馨,周勇胜,潘明轩,等.一种南极磷虾虾糕的制备方法[P].江苏省:CN116784463A,2023-09-22.[55] 薛长湖,尹利昂,薛勇,等.一种南极磷虾虾糜挤压即食产品及其生产方法[P].山东:CN105285782A,2AA016-02-03.[56] 管哲,董喆,温敏,等.南极磷虾类奶酪食品的研制[J].食品研究与开发,2014,35(23):51-55．[57] 李苗苗,王玉,薛勇,等.南极磷虾虾糜热加工过程中的风味变化[J].食品工业科技,2018,39(20):35-40.DOI:10.13386/j.issn1002-0306.2018.20.007.[58] 姜慧娴,张瑞娟,焦阳,等.加热方式对南美白对虾和南极磷虾虾肉糜中的游离氨基酸含量的影响[J].食品工业科技,2019,40(11):241-248.DOI:10.13386/j.issn1002-0306.2019.11.040.[59] 许海侠,邱伟强,金银哲.美拉德反应产物对南极磷虾虾肉糜微波加热特性和挥发性成分的影响[J].上海海洋大学学报,2021,30(02):348-358.[60] 赵子科.基于蛋白质重组的脊尾白虾虾糜制品研究[D].湛江:广东海洋大学,2014.
2024, Vol. 38 
