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...

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Published in:Food / Nahrung
Main Author: Kolakowska, A.
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 1989
Subjects:
Online Access:http://dx.doi.org/10.1002/food.19890330304
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spelling crwiley:10.1002/food.19890330304 2024-06-02T08:06:15+00:00 Krill lipids after frozen storage of about one year in relation to storage time before freezing Kolakowska, A. 1989 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 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Food / Nahrung volume 33, issue 3, page 241-244 ISSN 0027-769X 1521-3803 journal-article 1989 crwiley https://doi.org/10.1002/food.19890330304 2024-05-03T10:45:21Z 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. Article in Journal/Newspaper Euphausia superba Wiley Online Library Food / Nahrung 33 3 241 244
institution Open Polar
collection Wiley Online Library
op_collection_id crwiley
language English
description 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.
format Article in Journal/Newspaper
author Kolakowska, A.
spellingShingle Kolakowska, A.
Krill lipids after frozen storage of about one year in relation to storage time before freezing
author_facet Kolakowska, A.
author_sort Kolakowska, A.
title Krill lipids after frozen storage of about one year in relation to storage time before freezing
title_short Krill lipids after frozen storage of about one year in relation to storage time before freezing
title_full Krill lipids after frozen storage of about one year in relation to storage time before freezing
title_fullStr Krill lipids after frozen storage of about one year in relation to storage time before freezing
title_full_unstemmed Krill lipids after frozen storage of about one year in relation to storage time before freezing
title_sort krill lipids after frozen storage of about one year in relation to storage time before freezing
publisher Wiley
publishDate 1989
url 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
genre Euphausia superba
genre_facet Euphausia superba
op_source Food / Nahrung
volume 33, issue 3, page 241-244
ISSN 0027-769X 1521-3803
op_rights http://onlinelibrary.wiley.com/termsAndConditions#vor
op_doi https://doi.org/10.1002/food.19890330304
container_title Food / Nahrung
container_volume 33
container_issue 3
container_start_page 241
op_container_end_page 244
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