Krill lipids after frozen storage of about one year in relation to storage time before freezing
✍ Scribed by Kolakowska, A.
- Publisher
- John Wiley and Sons
- Year
- 1989
- Tongue
- English
- Weight
- 218 KB
- Volume
- 33
- Category
- Article
- ISSN
- 0027-769X
No coin nor oath required. For personal study only.
✦ Synopsis
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 1 1 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. ' mined by the thiocyanate method [8] and the degree of decomposition G( was calculated as in STOKLOSA et al. [Y].