The utilization of Antarctic krill for human food

Suzuki, Taneko; Shibata, Nobukazu

doi:10.1080/87559129009540863

Cited by 85 publications

(80 citation statements)

References 16 publications

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“…The filtrate was transferred to high-performance liquid chromatography (Cd; dry matter), and 3.4 μg/g lead (Pb; dry matter; Soszka et al, 1981;Kim et al, 1999), and the contents of Pb (2.76 ppm), chromium (Cr; 0.14 ppm), and arsenic (As; 1.29 ppm) were within safe levels for human consumption . The mineral contents of krill are known to be similar to those of shrimp (Tovar-Sanchez et al, 2007;Chen et al, 2009), and the crustacean has been shown to be rich in vitamins A and B (Kim et al, 1999), as well as astaxanthin (Suzuki and Shibata, 1990;Kim et al, 2004).…”

Section: Determination Of Astaxanthinmentioning

confidence: 99%

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Monthly Variations in the Nutritional Composition of Antarctic Krill Euphausia superba

Kim¹,

Jung²,

Lee³

et al. 2014

Fisheries and aquatic sciences

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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 and 13%. The protein content was lowest in May, and the fat content was 18-19%, with the highest value in March. The amino acid content varied according to the season: taurine and glycine were highest in August; β-alanine was higher in April and May; and arginine, ornithine, and lysine were highest in March. The unsaturated fat content was ~50% and omega-3 fatty acids were highest in June. Oil-soluble vitamins A and E were highest in March, and the water-soluble vitamin content was less than that of oil-soluble vitamins. The mineral content was highest in June, and the most abundant mineral was sodium at 235.60 mg/100 g krill. The content of other minerals was lowest (2.94 mg/100 g) in April, except for lead. The nucleotide content was highest in July, while the betaine content was highest in April and lowest in June. The astaxanthin content was highest in May and ranged from 6 to 10 ppm in other months.

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Section: Determination Of Astaxanthinmentioning

confidence: 99%

“…Krill protein is known to have sufficiently high nutritional value to compete with that of meat (Suzuki and Shibata, 1990;Tou et al, 2007), and its essential amino acid content meets the requirements of the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) .…”

Section: Determination Of Astaxanthinmentioning

confidence: 99%

Monthly Variations in the Nutritional Composition of Antarctic Krill Euphausia superba

Kim¹,

Jung²,

Lee³

et al. 2014

Fisheries and aquatic sciences

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“…Suzuki and Shibata [4] reported that the biological value of krill proteins was higher than that of other meat protein and milk proteins. It is abundant in omega-3 polyunsaturated fatty acids (n-3 PUFA), for example eicosapentaenoic (EPA, 20:5n3) and docosahexaenoic (DHA, 22:6n3) acids [7].…”

Section: Introductionmentioning

confidence: 98%

Determination of biotin in Antarctic krill (Euphausia superba) by high‐performance TLC with different post‐chromatographic derivatizations

Teo

Liu

2013

J of Separation Science

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A new efficient method was developed to detect biotin in Antarctic krill by Vis-absorbance detection. DMF was used after chloroform pretreatment to extract biotin and two chromogenic methods were developed. The development system consisted of dichloromethane/dimethylcarbinol/methanol/glacial acetic acid (3:3:2:0.015, v/v/v/v). Samples were separated on precoated silica gel GF254 high-performance TLC plates. Densitometric analysis of biotin was carried out in the absorbance mode at 400 and 530 nm. The biotin content was determined to be 1.0948 ± 0.0097 and 1.1212 ± 0.0155 mg/g in Antarctic krill with the two chromogenic methods, which had no significant difference.

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“…[5] It has a high nutritional value; it is rich in protein (11.9-15.4%) with a biological value proven to be higher than that of milk proteins and other meat proteins, but lower than that of egg proteins. [6,7] Apart from its use as a fish protein powder, Antarctic krill could also be processed into protein supplements, condiment, and functional foods, such as shrimp paste, shrimp surimi, and krill oil, indicating its wide application potential in the aquatic product processing industry. [8] However, aquatic products generally have a fishy odor, which consumers generally reject, restricting their exploitation and utilization.…”

Section: Introductionmentioning

confidence: 99%

Identification of volatile compounds in Antarctic krill (Euphausia superba) using headspace solid-phase microextraction and GC-MS

Fan

Xue

et al. 2017

International Journal of Food Properties

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Antarctic krill (Euphausia superba) has a very high economic value due to its enormous production, higher protein content, and nutritional value. This study presents a detailed optimization of the analysis of volatile flavor compounds from Antarctic krill by combining headspace solid-phase microextraction (HS-SPME) as the extracting method and gas chromatography/ mass spectrometry (GC-MS) as the analysis. An optimal solid-phase microextraction (SPME) fiber was selected, and the microextraction conditions were optimized using the response surface method (RSM). The Divinylbenzene/ Carboxen/Polydimethylsiloxane (DVB/CAR/PDMS) fiber showed the highest extraction efficiency and was selected for further optimization of extraction temperature, extraction time, and sodium chloride concentration. Forty-two types of volatile substances producing characteristic flavors were detected, seven of which contributed significantly to the flavor of Antarctic krill. Ethers, pyrazine, and aldehyde compounds contribute to the main flavor of Antarctic krill. The compounds 2-ethyl-3, 5-dimethyl-pyrazine, 2, 3, 5-trimethyl-6-ethylpyrazine, and 3-ethyl-2, 5-dimethyl-pyrazine produce the roasted flavor and the characteristic nutty odor. Moreover (E, Z)-2, 6-nonadienal adds a cucumber fragrance. The compounds 3-methyl-butanal and 3-methional play an important role in determining the overall flavor.ARTICLE HISTORY

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The utilization of Antarctic krill for human food

Cited by 85 publications

References 16 publications

Monthly Variations in the Nutritional Composition of Antarctic Krill Euphausia superba

Monthly Variations in the Nutritional Composition of Antarctic Krill Euphausia superba

Determination of biotin in Antarctic krill (Euphausia superba) by high‐performance TLC with different post‐chromatographic derivatizations

Identification of volatile compounds in Antarctic krill (Euphausia superba) using headspace solid-phase microextraction and GC-MS

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