2014
DOI: 10.5657/fas.2014.0409
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Monthly Variations in the Nutritional Composition of Antarctic Krill Euphausia superba

Abstract: The proximate composition and various specific components of Antarctic krill Euphausia superba, in the catch season between March and August were investigated. Frozen krill were freeze-dried and milled. The proximate composition comprised water, proteins, fats, ash, fatty acids, and amino acids, while the specific components were vitamins, minerals, nucleotides, betaine, and astaxanthin. The moisture content of the krill ranged from 77 to 80%, with the highest value in June, and the ash content was between 12 … Show more

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Cited by 13 publications
(13 citation statements)
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“…This may reflect inter‐annual variability in seasonal timing, yearly variations in phytoplankton abundance, or the gradual decline in primary productivity from summer to winter (Moline and Prezelin ; Smith et al ; Marrari et al ). The latter is consistent with findings from Kim et al (), who demonstrated significant monthly variations in the nutritional composition of krill from March to August.…”
Section: Discussionsupporting
confidence: 93%
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“…This may reflect inter‐annual variability in seasonal timing, yearly variations in phytoplankton abundance, or the gradual decline in primary productivity from summer to winter (Moline and Prezelin ; Smith et al ; Marrari et al ). The latter is consistent with findings from Kim et al (), who demonstrated significant monthly variations in the nutritional composition of krill from March to August.…”
Section: Discussionsupporting
confidence: 93%
“… Kim et al demonstrated statistically significant monthly variation in Fe concentration in Antarctic krill.…”
Section: Resultsmentioning
confidence: 99%
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“…(Anderson, ; Kurashige, Okimasu, Inoue, & Utsumi, ; Maleyeff & Kaminsky, ; Maoka, Katsuyama, Kaneko, & Matsuno, ). Study has shown that the content of astaxanthin was in the range of 6.94–21.59 ppm (Kim et al, ) and astaxanthin content in krill tissue was reported in 1.5–2.0 mg/100g (Tou, Jaczynski, & Chen, ).…”
Section: Resultsmentioning
confidence: 99%
“…As a rich resource, the use of krill as human food has so far been limited. (Kim, Jung, Lee, Chun, & Kim, ).…”
Section: Introductionmentioning
confidence: 99%