Prevention of the Quality Degradation of Antarctic Krill (Euphausia superba) Meal through Two-Stage Drying
文献类型： 外文期刊
作者： Zheng, Yao 1 ; Zhang, Shuaishuai 1 ; Yang, Liu 1 ; Wei, Banghong 1 ; Guo, Quanyou 1 ;
作者机构： 1.Chinese Acad Fishery Sci, Key Lab Ocean & Polar Fisheries, Minist Agr & Rural Affairs, East China Sea Fisheries Res Inst, Shanghai 200090, Peoples R China
2.Laoshan Lab, Qingdao 266200, Peoples R China
3.Univ Shanghai Sci & Technol, Sch Hlth Sci & Engn, Shanghai 200093, Peoples R China
关键词： krill meal; two-stage drying; hot-air drying; vacuum drying; bioactive compounds
期刊名称：FOODS （ 影响因子：4.7； 五年影响因子：5.1 ）
ISSN：
年卷期： 2024 年 13 卷 11 期
页码：
收录情况： SCI
摘要： To achieve a krill meal of high quality, a two-stage drying involving hot-air drying and vacuum drying was investigated. Five experimental groups were established according to the different drying conditions in the second stage, including 95 degrees C and 101 kPa, 95 degrees C and 60 kPa, 75 degrees C and 101 kPa, 75 degrees C and 60 kPa, and 75 degrees C and 20 kPa. The results showed that reducing the drying temperature and vacuum pressure in the second stage had a significant impact on the drying characteristics, sensory quality, and bioactive compounds of krill meal. Among all five groups, the drying condition of 75 degrees C and 60 kPa maintained a high drying rate while preserving a phospholipid content of 30.01 mg/kg and an astaxanthin content of 37.41 mg/kg. It also effectively reduced the isomerization of astaxanthin and the oxidation of unsaturated fatty acids. These results suggested that the two-stage drying method may contribute to the production of high-quality krill meal.
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