オキアミミール保存中のカロチノイドの変化

• Main Authors: 田中 淑人, 片寄 隆臣, 片山 輝久
• Format: Report
• Language: Japanese
• Published: 鹿児島大学
• Subjects: 660; Antarctic; Antarc*; Antarctic Krill
• Online Access: http://hdl.handle.net/10232/13234; https://ir.kagoshima-u.ac.jp/?action=repository_uri&item_id=732; https://ir.kagoshima-u.ac.jp/?action=repository_action_common_download&item_id=732&item_no=1&attribute_id=16&file_no=1

To determine the storage condition for keeping carotenoids in Antarctic krill meal, the rate of discoloration was estimated under the following conditions: 1) adding antioxidant onprocessing meal, 2) storing meal at room temperature (15~20°C) and -15~-20°C 3) storing meal in polyethylene bag in air, nitrogen and carbon dioxide. For estimating discoloration, the amount of carotenoid and astaxanthin ester was determined at 6 and 10 month after producing meal.The amount of carotenoid and astaxanthin ester was decreased during storge and greatlydecreased when stored at room temperature. Anti-oxidative treatment prevents the decreaseof carotenoid and astaxanthin ester to some extent keeping both at room temperature and-15~-20°C. However, the keeping at -15~-20°C is more effective than anti-oxidativetreatment. The krill meal stored at -15~-20°C could be used as carotenoid resource evenat 10 months after producing meal. The substitution of air with nitrogen and carbon dioxide was not effective in the case of using polyethylene bag.