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Nutrient Compositions and Properties of Antarctic Krill ( Euphausia superba ) Muscle and Processing By-Products.
- Source :
- Journal of Aquatic Food Product Technology; 2016, Vol. 25 Issue 3, p434-443, 10p
- Publication Year :
- 2016
-
Abstract
- This study investigated the morphometrics, proximate chemical compositions, pH, total amino acid (TAA), fatty acid profile, and minerals of the processing by-products of Antarctic krill (Euphausia superba). The nutrient compositions and properties of the by-products were revealed by being compared to those of Antarctic krill muscle and the economically important species of freshwater prawns (Macrobrachium nipponense) and penaeid shrimps (Metapenaeus ensis). The by-products are worthy of utilization because of the high ratio to the total weight (65.7%). The crude protein contents in the muscle and by-products of krill are 17.4 and 11.7%, respectively. The krill proteins have higher contents of essential amino acids (EAAs). The EAAs constitute 42 and 37% of the TAAs in muscle and by-products, respectively. The krill processing by-products contain high levels of total lipid (3.3%), and polyunsaturated fatty acids constitute 34% of fatty acids with high levels of eicosapentaenoic acid (EPA; 19.08%) and docosahexaenoic acid (DHA; 10.02%). Krill meat provides considerable iron, zinc, calcium, selenium, and copper. It is imperative to lower the fluoride level (70.1 mg/kg, wet basis) in krill muscle. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) reveals that myosin heavy chain (MHC) and actin are the major proteins in muscle, and their contents vary between species. [ABSTRACT FROM AUTHOR]
- Subjects :
- KRILL
EUPHAUSIA superba
MORPHOMETRICS
SHRIMPS
MICROBACTERIUM
Subjects
Details
- Language :
- English
- ISSN :
- 10498850
- Volume :
- 25
- Issue :
- 3
- Database :
- Complementary Index
- Journal :
- Journal of Aquatic Food Product Technology
- Publication Type :
- Academic Journal
- Accession number :
- 116123412
- Full Text :
- https://doi.org/10.1080/10498850.2013.809621