{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,7]],"date-time":"2026-08-07T16:12:16Z","timestamp":1786119136798,"version":"build-2736575974"},"reference-count":43,"publisher":"SAGE Publications","license":[{"start":{"date-parts":[[2026,8,4]],"date-time":"2026-08-04T00:00:00Z","timestamp":1785801600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2023YFD2401200"],"award-info":[{"award-number":["2023YFD2401200"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Food sci. technol. int."],"abstract":"<jats:p>Onboard Antarctic krill preparation mainly includes cooking and drying. However, there have been few systematic evaluations of the benefits and drawbacks of various drying processes for Antarctic krill, as well as examinations of their impact on Antarctic krill quality. In this study, we compared and analyzed the effects of hot-air drying and vacuum freeze-drying on the sensory, physicochemical, and flavor characteristics of raw and cooked Antarctic krill. The results demonstrated that different drying treatments significantly improved the quality compared to that of the control group, indicating that these two treatments had varied impacts on the quality of Antarctic krill. Hot-air drying treatment produced a bright color and good texture in terms of hardness, gumminess, chewiness, cohesiveness, and resilience, particularly in the cooked Antarctic krill groups. In contrast, vacuum freeze-drying maintained the superior quality of Antarctic krill in terms of lipid oxidation, sensory properties, and flavor. The findings of this study provide basic information for future research on onboard drying processing and the use of high-quality Antarctic krill.<\/jats:p>","DOI":"10.1177\/10820132261471716","type":"journal-article","created":{"date-parts":[[2026,8,4]],"date-time":"2026-08-04T17:49:33Z","timestamp":1785865773000},"update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":0,"title":["Effects of hot-air and vacuum freeze-drying on the sensory evaluation, flavor, and physicochemical changes of Antarctic krill (\n                    <i>Euphausia superba<\/i>\n                    Dana)"],"prefix":"10.1177","author":[{"given":"Ruxin","family":"Zhang","sequence":"first","affiliation":[{"name":"Liaoning Ocean and Fisheries Science Research Institute"},{"name":"East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences"},{"name":"College of Food Science and Engineering, Dalian Ocean University, Dalian, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Peng","family":"Wang","sequence":"additional","affiliation":[{"name":"East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tiantian","family":"Ma","sequence":"additional","affiliation":[{"name":"Fishery Machinery and Instrument Research Institute, Chinese Academy of Fishery Sciences"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yujun","family":"Liu","sequence":"additional","affiliation":[{"name":"Liaoning Ocean and Fisheries Science Research Institute"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiayu","family":"Tan","sequence":"additional","affiliation":[{"name":"Fishery Machinery and Instrument Research Institute, Chinese Academy of Fishery Sciences"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hanfeng","family":"Zheng","sequence":"additional","affiliation":[{"name":"East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3072-511X","authenticated-orcid":false,"given":"Hai","family":"Chi","sequence":"additional","affiliation":[{"name":"Liaoning Ocean and Fisheries Science Research Institute"},{"name":"East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences"},{"name":"College of Food Science and Engineering, Dalian Ocean University, Dalian, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2026,8,4]]},"reference":[{"key":"e_1_3_3_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.14852"},{"key":"e_1_3_3_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2025.116313"},{"key":"e_1_3_3_4_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41467-019-12668-7"},{"key":"e_1_3_3_5_1","doi-asserted-by":"publisher","DOI":"10.1080\/07373937.2021.1895205"},{"key":"e_1_3_3_6_1","first-page":"1","volume-title":"National Food Safety Standard Determination of Fatty Acids in Food","author":"China SPO","year":"2016","unstructured":"China SPO (2016) Standard\u2019s GB 5009.168-2016. 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