Oxidation of Polyunsaturated Fatty Acids & Antioxidative Action of Astaxanthin in Krill (Eupausia superba)
Journal of National Fisheries University Volume 56 Issue 1
Page 135-142
published_at 2007-11
Title
Oxidation of Polyunsaturated Fatty Acids & Antioxidative Action of Astaxanthin in Krill (Eupausia superba)
Creators
Sang-Cheol Oh
Creators
Jin-Young Ahn
Creators
Yu-Jin Jang
Creators
Seon-Bong Kim
Creators
Yang-Bong Lee
Source Identifiers
Creator Keywords
krill
polyunsaturated fatty acid
EPA
DHA
oxidation
volatile compounds
astaxanthin
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.
Languages
eng
Resource Type
departmental bulletin paper
Publishers
National Fisheries University
Date Issued
2007-11
File Version
Version of Record
Access Rights
open access
Relations
[ISSN]0370-9361