Effect of thermal processing towards lipid oxidation and non-enzymatic browning reactions of Antarctic krill (Euphausia superba) meal.

• Autores: Yanzi Liu, Peixu Cong, Beijia Li, Yu Song, Yanjun Lin, Jie Xu, Changhu Xue
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 98, Nº 14, 2018, págs. 5257-5268
• Idioma: inglés
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• Resumen

  • Antarctic krill is a huge source of biomass and prospective high-quality lipid source. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), nutritionally important lipid components with poor oxidative stability, were used as markers of oxidation during thermal processing of Antarctic krill (Euphausia superba) meal by evaluating the lipolysis, lipid oxidation, and non-enzymatic browning reactions.; Result: Liquid chromatography-mass spectrometry of the phospholipids and the main oxidation products of free fatty acids and phosphatidylcholine (PC) was effective for evaluating the oxidation of EPA and DHA. During boiling, oxidation of EPA and DHA in the free fatty acid and PC fractions and hydrolysis of the fatty acids at the sn-2 position of the phospholipids were predominant. The changes in PC during drying were mainly attributed to the oxidation of EPA and DHA. Heat treatment increased the oxidation products and concentration of hydrophobic pyrrole owing to pyrrolization between phosphatidylethanolamine and the lipid oxidation products.; Conclusion: The lipid oxidation level of Antarctic krill increased after drying, owing to prolonged heating under the severe conditions. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.