• Korean Journal of Fisheries and Aquatic Sciences
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• v.13 no.2
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• pp.65-80
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• 1980

Processing conditions of the krill products such as paste food, krill protein concentrate, seasoned dried krill, powdered seasoning, meat ball, and snack have been examined and the quality was evaluated chemically and organoleptically. In the processing of paste food, krill juice was yielded $71\%$ and krill scrap $29\%$. The yields of paste and broth from the krill juice showed $53\%$ and $43\%$, respectively. In amino acid composition of the krill paste, proline, glutamic acid, aspartic acid, lysine, and leucine were abundant, while histidine, methionine, tyrosine, serine and threonine were poor. The optimum condition for solvent extraction in the processing of krill protein concentrate was the 5 times repetitive extraction using isopropyl alcohol at $80^{\circ}C$ for 5 mins. The yield of krill protein concentrate when used fresh frozen materials was $10.2\%$ in isopropyl alcohol solvent and $8.8\% in ethyl alcohol, and when used preboiled frozen materials, the yield was $13.0\%$ in isopropyl alcohol and $11.8\%$ in ethyl alcohol. Amino acid composition of krill protein concentrate showed a resemblance to that of fresh frozen krill meat. In quality comparison of the seasoned dried krill, hot air dried krill was excellent as raw materials and sun dried krill was slightly inferior to hot air dried krill, but preboiled frozen krill showed the poorest quality. The result of quality evaluation for seasoning made by combination of dried powdered krill, parched powdered sesame, salt, powdered beef extract, monosodium glutamate, powdered red pepper and ground pepper showed that the hot air dried krill was good in color and sundried krill was favorable in flavor. When krill meat ball was prepared using wheat flour, monosodium glutamate and salt as side materials, the quality of the products added up to $52\%$ of krill meat was good and the difference in quality upon the results of the organoleptic test for raw materials was not recognizable between fresh frozen and preboiled frozen krill. In the experiment for determining the proper amount of materials such as dried Powdered krill, $\alpha-starch$, sweet potato starch, sugar, salt, monosodium glutamate, glycine, potassium tartarate, ammonium bicarbonate, and sodium bicarbonate in processing krill snack, sample B(containing $7.7\%$ of dried powdered krill) and sampleC (containing $10.8\%$ of dried powdered krill) showed the most palatable taste from the view point of organoleptic test. Sweet potato starch in testing side materials was good in the comparison of suitability for processing krill snack. Corn starch and kudzu starch were slightly inferior to sweet potato starch, while wheat flour was not proper for processing the snack. In the experiment on frying method, oil frying showed better effect than salt frying and the suitable range of frying temperature was $210-215^{\circ}C$.

• Analytical Science and Technology
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• v.33 no.6
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• pp.262-273
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• 2020

A fluorine content analysis method for krill oils, which is a representative oil formulation in foods, was developed in compliance with the Korea Food and Drug Ministry's "Guidelines for Validation of Testing Methods Related to Food". Using this method for krill oils, the presence of impurities was evaluated via combustion-ion chromatography (C-IC). A review of published technical data on fluorine in krill oils showed that while the traditional wet potentiometric method was typically used, it was not reliable. Moreover, there was no food testing/analysis laboratory in Korea to perform a fluorine test analysis on such an oil matrix. Therefore, we identified halogen (fluorine) tests, developed to national and international standards, and developed a test method suitable for krill oils by selecting a C-IC method that is sufficiently applicable to the oil matrix. Based on the characteristics of the oil matrix, the optimal test method was established through various experiments by reviewing the concerns related to loss and interference in the preparation and introduction of samples. The fluorine content test was carried out on 11 krill oil products that were purchased online. Most products (with the exception of only one) were found to contain less than the reporting limit obtained by the test method. Furthermore, after additional testing, a high fluorine content of approximately 2,000 ~ 3,000 mg/kg was detected on the krill surface, although the concentration varied depending on the area of the krill. A comparison with samples from two ISO/IEC 17025 testing laboratories confirmed that there was no significant difference in the statistical analysis results obtained by ANOVA among the three laboratories. A testing guide for fluorine content analysis was completed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.3
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• pp.195-205
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• 1985

As a part of investigation to use the Anatrctic krill, Euphausia superba, more effectively as a food source, processing conditions, utilizations and storage stability of krill paste (intermediate product of krill) were examined and also chemical compositions of krill paste were analyzed. Frozen raw krill was chopped, agitated with $25\%$ of water to the minced krill and then centrifuged to separate the liquid fraction from the residue. This liquid fraction was heated at $98^{\circ}C$ for 20 min. to coagulate the proteins of krill, and it was filtered to separate the protein fraction. Krill paste was prepared with grinding the protein fraction, adding $0.2\%$ of polyphosphate and $0.3\%$ of sodium erythorbate to the krill paste for enhancing of functional properties and quality stability. The krill paste was packed in a carton box, and then stored at $-30^{\circ}C$. Chemical compositions of krill paste were as follows : moisture $78\%$, crude protein $12.9\%$, crude lipid $5.9\%$, and the contents of hazardous elements of krill paste as Hg 0.001 ppm, Cd 1.15 ppm, Zn 9.1 ppm, Pb 0.63 ppm and Cu 11.38ppm were safe for food. The amino acid compositions of krill paste showed relatively high amount of taurine, glutamic acid, aspartic acid, leucine, lysine and arginine, which occupied $55\%$ of total amino acid and also taurine, lysine, glycine, arginine and proline were occupied $65\%$ of total free amino acid. Fatty acid compositions of krill paste consist of $32.4\%$ of saturated fatty acid, $29.6\%$ of monoenoic acid and $38.0\%$ of polyenoic acid, and major fatty acids of product were eicosapentaenoic acid ($17.8\%$), oleic acid ($16.9\%$), palmitic acid ($15.3\%$), myristic acid ($8.7\%$) and docosahexaenoic acid ($8.4\%$). In case of procssing of fish sausage as one of experiment for krill paste use, Alaska pollack fish meat paste could be substituted with the krill paste up to $30\%$ without any significant defect in taste and texture of fish sausage, and the color of fish sausage could be maintained by the color of krill paste. Judging from the results of chemical and microbial experiments during frozen storage, the quality of krill paste could be preserved in good condition for 100 days at $-39^{\circ}C$.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2002.11a
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• pp.94-95
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• 2002

In order to evaluate the effect of dietary krill meal on immunity of broilers, the proliferation of splenocyte and PBMC (pheripheral blood mononuclear cell) from broilers fed experimental diets containing 0.0, 0.5, 1.0 and 2.0 o/o krill meal, respectively, and injected the Salmonella typhymurium lipopolysaccharide (LPS) were assayed. The proliferation of splenocyte was increased with the dietary krill levels, but was decreased with the LPS immunlogical stress. Con A addition in the medium increased the proliferation of the splenocytes from birds fed dietary krill or stimulated by LPS. In 21 day old broilers, dietary krill meal and addition of Con A decreased the proliferation of PBMC while enhanced proliferation of PBMC was shown in birds stressed by the LPS during 2nd week of age. The results indicated dietary krill meal affected immune response in broiler.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.3
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• pp.191-200
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• 1979

For the use of antarctic krill as a fond protein source its compositional characteristics were investigated as the first part of the work includes other subjects such as processing of drill paste, concentrates, and fermented or seasoned product. In general composition of fresh frozen and preboiled frozen krill on board, the contents of crude fat and free amino nitrogen were higher in the former than in the latter which contained a high amount of ash. VBN was rather high as much as 37.6 and $26.4\;mg\%$ in both fresh frozen and preboiled krill. The pH of drill homogenates was 7.1 to 7.2 in both cases. Such a low pH might be attributed to a long term storage and temperature fluctuations during frequent transshipping. The amino acid competition of fresh frozen krill meat showed relatively high amount of glutamic acid, aspartic acid, lysine, proline, and leucine while methionine, histidine, serine, tyrosine, and phenylalanine were lower. Among the essential amino acids lysine and leucine were higher and methionine was lower. In tile composition of free amino acid proline, lysing, arginine, and alanine were higher comparatively to the contents of histidine, aspartic acid, serine, and threonine. It is noteworthy for nutritional qualification that tile essential amino acids particularly as lysine were abundant similarly to that of fishes. Heavy metal contents of krill meat 0.039 to 0.048 ppm as Hg, 0.06 to 0.11 ppm as Pb, less than 0.32 ppm as Zn, 0.008 to 0.012 ppm as Cd, 0.61 to 0.68 ppm as Fe, 0.87 to 1.37 ppm as Cu, and nondetective as Cr. A high Cu content seems to be resulted by tile blood pigment of crustacea. The ratio,1 of edible portion to non-edible portion were 37:63 in fresh frozen and 42:58 in preboiled frozen krill respectively. Release of drip after thawing was more in fresh frozen than in preboiled frozen drill marking $36\%$ and $24\%$ of both respectively.

• Journal of Sericultural and Entomological Science
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• v.29 no.1
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• pp.64-68
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• 1987

견에 대한 비닐단량체의 증량가공에 있어서 메타크릴아마이드(metacrylamide) 크라프트 가공견의 판별 방법을 확립하기 위하여 가공견에 대한 정성분석과 미세구조를 관찰한 결과 가공견의 용해성 및 실소함유량은 미가공견에 비하여 저하되었으며 IR-Spectra도 파장 1385cm-1, 1210cm-1에서 미가공견과 다른 흡수 peak를 보였고 가공견의 pyrogram은 메타크릴아마이드의 세분해로 미가공견에서는 나타나지 않은 또 다른 peak를 보였다. 또한 가공견의 표면미세구조는 미가공견에 비하여 fibril이 팽대하여져 거친 면을 보였다.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.391-392
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• 2001

남극 크릴(Antarctic krill, euphausia superba)은 남극해의 생태계 피라미드의 하위부분을 차지하고 있지만 동물플랑크톤과 고래, 어류, 펭귄, 조류 등의 상위 포식자들을 연결하는 중요한 연결고리의 역할을 하고 있다. 많은 생체량과 남극해 전체에 골고루 분포하고 있는 크릴은 생태계 자체의 연구뿐만 아니라 수산자원 연구의 중요한 부분을 차지하고 있으므로 분포 위치, 자원량에 대한 연구가 최근 들어 활발히 진행되고 있다. (중략)

• Journal of Animal Science and Technology
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• v.46 no.2
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• pp.173-182
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• 2004

The effect of dietary Antartic krill(Euphausia Superba) meal on the performance of broiler chicks during the acute phase responses was studied. One d-old male broiler chicks(Avian) were fed on the experimental basal (0.0 % krill meal), and 0.5 and 1.0 % krill meal diets, and then the acute phase response were activated by injecting Salmonella typhymurium lipopolisaccharide(LPS) three times i. p. at 8, 10 and 12 day of age. The 1.0% krill meal diet group had reduced daily gain and feed efficiency during the acute phase response of the 2nd week of age, while during recovery from the acute phase response of the 3rd week of age the lowered performance disappeared. The acute phase response increased the relative weight of liver and spleen, and dietary krill meal enhanced the activities of MnSOD and Cu/ZnSOD in liver and erythrocyte cytosols during the acute phase response, although neither the acute phase response or dietary krill meal affected significantly PHA-p hypersensitivity. The results indicated that dietary krill meal affected the performance and SOD activity of broilers chicks during the acute phase response.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.11
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• pp.201-208
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• 2020

This study examined the anti-obesity effect of krill oil (KO) by regulating adipokines in a high-fat diet (HFD)-induced obese mouse model. The mice were fed a 60 kcal% HFD for 16 weeks, and KO was then administered at an oral dose of 100, 200, and 500 mg/kg/day for four weeks before the end of the experiment. The administration of KO at concentrations of 200 and 500 mg/kg/day decreased body weight gain significantly compared with the HFD-fed control group. In addition, the HFD-fed control group showed the abnormal release of adipokines by an increase in leptin and decrease in adiponectin, compared to the normal diet-fed normal group. On the other hand, KO (500 mg/kg/day)-administered group attenuated the abnormal release of adipokines by the down-regulation of leptin and the up-regulation of adiponectin. Therefore, KO could be a promising therapeutic agent for obesity by the regulation of adipokines.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.13 no.2
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• pp.81-87
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• 1980

As a part of the experiments on-the utilization of krill, Euphausia superba, general composition, pH, volatile basic nitrogen, amino-N, and free individual amino acid were analyzed for invertigating the processing condition and quality factors in the salted and fermented krill. The results ascertained were shown that the propel concentration of salt was $ 22-27\%$ and addition of $3.9-5.9\%$ of ethyl alchool contributed to improve flavor and appearance of the salted and fermented krill. The amino-N of the salted and fermented krill showed a rapid increase as much as 3.2 times that of fresh krill. Free amino acid composition, aspartic acid, leucine, tyrosine, isoleucine and glutamic acid which were poor in fresh frozen krill showed a fast increasing tendency, whereas glycine, proline, lysine, arginine and alanine which were abundant in fresh frozen krill showed a slow increasing tendency during the process of salted fermenting.