Lipid composition of fresh and frozen-stored krill

Zeitschrift Für Lebensmittel-Untersuchung Und -Forschung
A Kołakowska

Abstract

Lipid classes in seven krill (Euphausia superba D.) samples, fresh and after various periods of storage at 251 K were compared. Fresh krill lipid composition differed from that determined in frozen samples, depending on storage duration, season of harvest, and developmental stage (as determined on a few samples only). Phospholipids proved most susceptible to changes, as opposed to triglycerides, which were most resistant; diglycerides and cholesterol esters were also destroyed. The freezing process per se affected the lipid composition only slightly; however, after 30 days storage the amount of free fatty acids almost doubled. After 6 months storage at 251 K, 70% of phospholipids were decomposed and the amount of free fatty acids increased by a factor of 6 to 20. Monoglycerides, absent from fresh krill, appeared after several months of frozen storage. Juvenile krill were more susceptible to lipolytic changes. Females bearing mature eggs contained stable phospholipids; it was only triglycerides that were hydrolysed. It seems probable that discrepancies encountered in the literature data on krill lipid composition are the result of frozen krill being analysed.

References

May 1, 1976·Analytical Chemistry·J J Kabara, J S Chen

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Citations

Jan 1, 1989·Die Nahrung·I LudwigB Pingel

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