Effect of thermal processing towards lipid oxidation and non‐enzymatic browning reactions of Antarctic krill ( Euphausia superba) meal

• Published in: Journal of the Science of Food and Agriculture
• Main Authors: Liu, Yanzi, Cong, Peixu, Li, Beijia, Song, Yu, Liu, Yanjun, Xu, Jie, Xue, Changhu
• Other Authors: National Natural Science Foundation of China
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2018
• Subjects: Antarctic; Browning; Antarc*; Antarctic Krill; Euphausia superba
• Online Access: http://dx.doi.org/10.1002/jsfa.9064; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.9064; https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9064

Abstract BACKGROUND Antarctic krill is a huge source of biomass and prospective high‐quality lipid source. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), nutritionally important lipid components with poor oxidative stability, were used as markers of oxidation during thermal processing o...