Krill (Eupausia superba) is harvested with lots of amounts, but it is mainly used as animal feed except few food ingredients. Even though it contains such functional components as polyunsaturated fatty acids of eicosapentaenoic acid and docosahexaenoic acid, taurin, and astaxanthin, the reason that it is not widely applied to food products is thought to be the disadvantages of small sizes, rapid browning and formation of bad smells. The detail study on the bioactive component of krill is expected to more application of krill to food ingredients and products. First of all, poly unsaturated fatty acids of krill and its oxidized and bad smell were studied. Also, the astaxanthin which is color pigment and has antioxidative activity were investigated.
krill
polyunsaturated fatty acid
EPA
DHA
oxidation
volatile compounds
astaxanthin