The effect of thermal treatment on the quality changes of Antartic krill meal during the manufacturing process: High processing temperatures decrease product quality

• Published in: European Journal of Lipid Science and Technology
• Main Authors: Lu, Fung Sieng Henna, Bruheim, Inge, Ale, Marcel Tutor, Jacobsen, Charlotte
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2014
• Subjects: Browning; antartic*
• Online Access: http://dx.doi.org/10.1002/ejlt.201400280; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fejlt.201400280; https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201400280; https://onlinelibrary.wiley.com/doi/full-xml/10.1002/ejlt.201400280

The quality of krill products is influenced by their manufacturing process and could be evaluated by their degradation products from lipid oxidation and non‐enzymatic browning reactions. The main objectives of this study were: (i) to investigate the effect of thermal treatment on these two reactions...