Valuable components analysis and nutritional evaluation on antarctic krill (Euphausia superba) meals
Abstract
Key components of Antarctic Krill meals were analyzed such as protein, lipids, minerals and chitin content. Composition and content of amino acids, fatty acids and mineral element were also researched using nutritional assessment strategies in this paper. Finally, the protein processing base material was prepared by two steps include sieving and defatting. The results showed that the content of protein was 61.38%, lipids was 14.49%, chitin was 6.08% and mineral element was 6.27%. Protein of Antarctic Krill meals was a high quality protein referenced by FAO/WHO based on the total amino acid content of 47.34%, essential amino acid content of 38.74% and essential amino acids to non-essential amino acids ratio of 70.24%. Moreover, the functional amino acids content were also abundant. Lipids of Antarctic krill meal was found exploitable by polyunsaturated fatty acids content of 61.98%, polyunsaturated fatty acids content of 25.10% and EPA+DPA+DHA content of 18.19%. The functional minerals (K, Na, Mg, Ca, P, Fe, Cu, Zn, Sn) were found rich content and balanced composition in Antarctic krill, and the levels of heavy metal pollution (Cr, As, Cd) were extremely low simultaneously. The content of protein-peptides in processing base material is 70.91% by 30 mesh screening and degreasing with n-hexane-ethanol (9∶1), Which reached the quality standards of Antarctic krill meals, exceeded the evaluation criteria of special grade fishmeal and reduced 10% fluorine content of the system. The above results provided basic information and theoretical reference for protein production and byproducts utilization of Antarctic Krill meals.
Publication Date
9-28-2018
First Page
68
Last Page
72,76
DOI
10.13652/j.issn.1003-5788.2018.09.014
Recommended Citation
Qinguo, QUAN; Weiwen, DUAN; Xuege, ZENG; Ming, CHEN; Zewei, ZHANG; Jiming, HAO; Shucheng, LIU; and Hongwu, JI
(2018)
"Valuable components analysis and nutritional evaluation on antarctic krill (Euphausia superba) meals,"
Food and Machinery: Vol. 34:
Iss.
9, Article 14.
DOI: 10.13652/j.issn.1003-5788.2018.09.014
Available at:
https://www.ifoodmm.cn/journal/vol34/iss9/14
References
[1] 徐洋, 姜启兴, 刘富俊, 等. 南极磷虾壳中虾油提取工艺优化[J]. 食品与机械, 2016, 32(5): 199-203.
[2] 吉薇, 章超桦, 吉宏武. 响应面法优化南极磷虾酶法制备DPP-IV抑制肽工艺条件的研究[J]. 广东海洋大学学报, 2016, 36(6): 100-106.
[3] 谈俊晓, 赵永强, 李来好, 等. 南极磷虾综合利用研究进展[J]. 广东农业科学, 2017, 44(3): 143-150.
[4] 燕梦雅, 陈雪忠, 刘志东, 等. 南极磷虾来源酶的研究进展[J]. 食品工业科技, 2017, 38(9): 368-373.
[5] 龚洋洋, 黄艳青, 陆建学, 等. 南极磷虾粉在水产饲料中的应用研究进展[J]. 海洋渔业, 2013, 35(2): 236-242.
[6] XU Hou-guo, ZHAO Min, ZHENG Ke-ke, et al. Antarctic krill (Euphausia superba) meal in the diets improved the reproductive performance of tongue sole (Cynoglossus semilaevis) broodstock[J]. Aquaculture Nutrition, 2017, 23(6): 1 287-1 295.
[7] DERBY C D, ELSAYED F H, WILLIAMS S A, et al. Krill meal enhances performance of feed pellets through concentration-dependent prolongation of consumption by Pacific white shrimp, Litopenaeus vannamei[J]. Aquaculture, 2016, 458: 13-20.
[8] 刘志东, 陈雪忠, 黄洪亮, 等. 南极磷虾粉加工与贮藏技术研究进展[J]. 食品工业科技, 2016, 37(16): 357-361.
[9] WANG Yan-chao, CHANG Yao-guang, YU Long, et al. Crystalline structure and thermal property characterization of chitin from Antarctic krill (Euphausia superba)[J]. Carbohydrate Polymers, 2013, 92(1): 90-97.
[10] 韩晓银, 张莉莉, 张金昂, 等. 南极磷虾分离蛋白对降低预油炸裹面鳕鱼含油量的影响[J]. 食品科学, 2013, 34(11): 100-103.
[11] WANG Yan-chao, WANG Ruo, CHANG Yao-guang, et al. Preparation and thermo-reversible gelling properties of protein isolate from defatted Antarctic krill (Euphausia superba) byproducts[J]. Food Chemistry, 2015, 188: 170-176.
[12] XIE Dan, MU Hong-yan, TANG Tian-pei, et al. Production of three types of krill oils from krill meal by a three-step solvent extraction procedure[J]. Food Chemistry, 2018, 248: 279-286.
[13] 侯佰立, 吉宏武, 王燕, 等. 凡纳滨对虾虾头制备甲壳素工艺的研究[J]. 食品工业科技, 2011, 32(10): 273-276.
[14] 刘志东, 陈勇, 曲映红, 等. 挤压加工对南极磷虾粉营养组分的影响[J]. 海洋渔业, 2016, 38(3): 311-319.
[15] HOU Hu, WANG Shi-kai, ZHU Xiao, et al. A novel calcium-binding peptide from Antarctic krill protein hydrolysates and identification of binding sites of calcium-peptide complex[J]. Food Chemistry, 2018, 243: 389-395.
[16] 吴尚仪, 吴尚, 韩宏娇, 等. 不同泌乳期人乳与牛乳中游离氨基酸的对比[J]. 食品科学, 2018(8): 129-134.
[17] MASUMOTO K, NAGATA K, OKA Y, et al. Successful treatment of an infected wound in infants by a combination of negative pressure wound therapy and arginine supplementation[J]. Nutrition, 2011, 27(11): 1 141-1 145.
[18] BAZINET R P, LAY S. Polyunsaturated fatty acids and their metabolites in brain function and disease[J]. Nature Reviews Neuroscience, 2014, 15(12): 771-85.
[19] 孙维维, 姜晓明, 徐杰, 等. 太平洋磷虾油提取工艺优化及与南极磷虾油品质的比较[J]. 中国油脂, 2018, 43(1): 8-12.
[20] 周莉, 李佩璇, 赵钰灵, 等. 响应面法优化南极磷虾粗脂肪索氏提取工艺[J]. 食品科学, 2017, 38(24): 165-170.
[21] 李莹莹, 李家鹏, 吴晓丽, 等. 蒸煮温度和时间对猪肉脂肪酸组成比例关系的影响[J]. 食品科学, 2012, 33(23): 27-30.
[22] 朱元元, 尹雪斌, 周守标. 南极磷虾硒及矿质营养的初步研究[J]. 极地研究, 2010, 22(2): 135-140.
[23] 沈晓盛, 李彦霖, 张海燕, 等. 南极磷虾中氟与矿质元素的分布特征及其相关性分析[J]. 现代食品科技, 2013, 29(9): 2 279-2 282.