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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
56-1-135-142.pdf
[fulltext] 992 KB
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 [PISSN] 0370-9361
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