Products for Human Consumption from Antarctic Krill

• Main Authors: Joseph, Jose, V., Muraleedharan, R., Thankamma, C.N., Ravishankar
• Format: Article in Journal/Newspaper
• Language: English
• Published: Society of Fisheries Technologists (India) 2012
• Subjects: Antarctic krill; fish mince; product development; mixed mince; quality changes; Antarctic; Antarc*; Antarctic Krill
• Online Access: https://epubs.icar.org.in/index.php/FT/article/view/22732

Studies were conducted to formulate different products using frozen-stored whole krill/krill meat. Dried krill of good quality could be prepared by blanching krill in boiling 5% salt solution for 5 min and then sun drying. Incorporation of krill mince even at a level of 10% to Catla catla mince for production of mixed mince and fish paste adversely affected the quality. Though a prawn like flavour was imparted on mixing krill mince with Catla catla mince during preparation of fish cutlet and fish burger, it gave a bitter after taste at 10% level and bitter taste at 20% level or above. The swelling property of the fish wafers was affected by incorporation of krill mince.