Krill lipids after frozen storage of about one year in relation to storage time before freezing
Abstract Batches of krill (Euphausia superba D.) were frozen immediately after capture and after 12, 24, 48, and 84 h of storage at 3 °C. Composition of lipids (classes), amount of carotenoids, and hydroperoxide value were determined before freezing and after 11 months of storage at −27 °C. Due to t...
| Published in: | Food / Nahrung |
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| Main Author: | |
| Format: | Article in Journal/Newspaper |
| Language: | English |
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Wiley
1989
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| Online Access: | http://dx.doi.org/10.1002/food.19890330304 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Ffood.19890330304 https://onlinelibrary.wiley.com/doi/pdf/10.1002/food.19890330304 |
| Summary: | Abstract Batches of krill (Euphausia superba D.) were frozen immediately after capture and after 12, 24, 48, and 84 h of storage at 3 °C. Composition of lipids (classes), amount of carotenoids, and hydroperoxide value were determined before freezing and after 11 months of storage at −27 °C. Due to the pre‐freezing storage, the lipolytic activity was observed to increase in the frozen krill. At the same time, susceptibility of lipids and carotenoids to oxidation decreased. Freezing the krill 24 h after capture is most effective in inhibiting lipid oxidation and carotenoid decomposition. |
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