• Culinary science and hospitality research
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• v.19 no.3
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• pp.105-115
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• 2013

Maillard reaction flavors had been tried by using krill hydrolysate and precursors in order to develop Teriyaki sauce with the reaction flavors. Also, the study for applying krill to Teriyaki sauce had been tried by using krill instead of eel bones. To make boiled-type and grilled-type reaction flavors, krill hydrolysate was used with other precursors such as serine, glucose and glucosamine. In the dynamic analysis of headspace volatile compounds, 20 mL reaction flavor was analyzed by the combined system of purge & trap, automatic desorber, gas chromatography and mass selective detector. Three kinds of Teriyaki sauce were developed with reaction flavor, krill and eel bones, and their products were evaluated by 10 items of cooked vegetables, cooked potatoes, boiled shrimp, grilled shrimp, fishy smell, pungent aroma, burned smell, sweety aroma, chemical smell, mud smell and preference. In the results of headspace analysis, 35 and 33 volatile compounds were identified from grilled-type and boiled-type reaction flavors. Grilled-type had sulfur-containing, aliphatic compounds, alcohols, ketones, pyrazines, and other aromatic compounds, and grilled-type had aldehydes, furans, other nitrogen-containing compounds. In the sensory evaluation of Teriyaki sauce, the items of roasted shrimp and sweety aroma showed significant differences for grilled-type application to Teriyaki sauce. The above results show the possible application of grilled-type reaction flavor to Teriyaki sauce.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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• pp.38-43
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• 1994

To investigate the effects of krill and cadmium on lipid composition of plasma in cholesterol-fed rats, male Sprague-Dawley rats were raised for 4 weeks with 8 experimental diets. The cholesterol, ${\beta}-lipoprotein$, phospholipid and triglyceride concentration of plasma in rats fed krill diets containing below 5%9w/w) krill were not significant differences in comparison with those of control diet. The ingestion of cadmium caused a significant increase in free cholesterol 91.6-fold), triglyceride 91.6-fold), ${\beta}-lipoprotein$(1.4-fold) and total cholesterol (1.3-fold) level, and then HDL-cholesterol concentration of cadmium diet was 1.6-fold lower than that of control diet. The krill supplement of cadmium diet rather resulted in a increase in total cholesterol, free cholesterol, ${\beta}-lipoprotein$ and triglyceride concentration of plasma.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.97-106
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• 1984

The Antarctic krill, Euphausia superba, is drawing attention over the world as the largest source of unutilized proteins in the ocean. For the use of krill as a human food, processing conditions of krill sauce by autolysis and/or commercial proteolytic enzyme digestion were examined. The krill was chopped and mixed with equal weight of water, and hydrolyzed by autolysis and/or commercial proteolytic enzyme digestion. The optimal conditions for hydrolysis of krill were $52.5^{\circ}C$, pH 7.0-7.5, 3 hours by autolysis, $52.5^{\circ}C$, pH 6.3, 3hours by bromelain (0.5 %) digestion, and $52.5^{\circ}C$, pH 7.0-7.5, 3 hours by commercial complex enzyme (5 %) digestion, respectively The maximum hydrolyzing rate of protein were 83.2 % by autolysis, 89.7 % by bromelain digestion, 92.7 % by commercial complex enzyme digestion. After krill meat hydrolyzed by autolysis at optimum condition, inactivated at $100^{\circ}C$ for 20 minutes and filtered with Buchner funnel. Two kinds of products were prepared with krill hydrolysate and preservatives: one contained 10 % of sodium chloride and 0.06 % of benzoic acid and the other 10 % of sodium chloride and 3 % of ethyl alcohol. These products were filled in the sterilized glass bottle and sealed. The pH, volatile basic nitrogen, amino nitrogen, color value (L, a and b values) and viable counts of bacteria were determined during storage at $37^{\circ}C$. The results showed that the products could be preserved in good condition during one month at $37^{\circ}C$. As a method to reduce the sodium level in krill sauce, it is convinced that sodium chloride could be replaced half in partially by potassium chloride. In the products prepared from krill by autolysis, bromelain or commercial complex enzyme digestion, hypoxanthine and 5'-IMP were abundant among the nucleotides and their related compounds as 15.3-20.4 ${\mu}mole/g$, dry solid, 2.2-2.5 ${\mu}mole/g$, dry solid, respectively. The abundant free amino acids were lysine, leucine, proline, alanine and valine. The contents of these amino acids were 67.4 %, 69.4 %, 69.8 % of the total free amino acids of each products. And TMAO, betaine and total creatinine were low in contents. The flavor of krill sauce prepared from krill by autolysis or enzyme digestion was not inferior to that of traditional Kerean soy sauce by sensory evaluation.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.15-26
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• 2012

The objective of this study is to optimize enzymatic hydrolysis of cooked krill by using Alcalase. To optimize krill hydrolysis on such dependent variables as TCA, DPPH-scavenging, and Fe-chelating activities by using Alcalase, independent variables of hydrolysis pH and temperature were investigated Their formulas and three dimensional graphs were obtained by using SAS and Maple softwares, respectively. For comparison of general composition of raw krill, its contents of moisture, crude protein, crude fat, and ash were 17.48%, 53.74%, 15.66%, and 10.21%, respectively, and for cooked krill, its contents were 4.80%, 71.84%, 5.26%, and 15.09%, respectively. The composition of fatty acids for cooked krill was similar to that of raw krill. The most abundant fatty acid was palmitic acid(16:0) and the following order was oleic acid(18:1), eicosapentaenoic acid (20:5), palmitoleic acid(16:1), and docosahexaenoic acid(22:6). For DH optimization of hydrolysates from cooked krill, its result was pH 8.5 and $66.6^{\circ}C$ hydrolysis temperature for the maximum DH of 29.4% For DPPH-antioxidative optimization of hydrolysates from raw krill, its maximum result of 27.1% was obtained in the hydrolysis condition of pH 7.4 and $67.5^{\circ}C$. For Fe-chelating optimization of hydrolysates from cooked krill, its maximum result of 24.9% was in the condition of pH 8.7 and $65.5^{\circ}C$. These results can be used for basic data for using krill products and other fish products as bioactive ingredients.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.120-121
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• 2001

Krill(Euphausia superba)은 남빙양에서 서식하는, 갑각류의 일종으로 FAO(국제연합식량농업기관)의 보고에 의하면 수십 억 톤의 자원량과 연간 어획 가능량이 7천만 톤에 이르는 것으로 추정되고 있어, 현재까지 조사된 영양적인 특성과 함께 새로운 식량자원으로서 주목받기에 충분하다. 1980년 이후 krill 관련 연구의 대부분은 크릴의 식용화에 초점을 두고 있는데 krill 관련 논문 및 특허가 130 여편에 불과하여 아직 크릴에 대한 각국의 연구가 활발하지 못한 것으로 나타나고 있다. (중략)

• 베이커리
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• no.8 s.421
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• pp.64-65
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• 2003

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.168-171
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• 1990

This study was purposed to elucidate the migration phenomenon of fluoride from the chitinous sections into the muscle flesh of the frozen krill during thawing. The fluoride content ratio between chitinous sections and muscle flesh in the frozen krill was 94.8 : 5.2. Among the several thawing methods used, migration velocity of fluoride was the highest in the krill thawed with microwave and the lowest in the krill thawed at low temperature $(4^{\circ}C)$. The migrated amount of fluoride after thawing was various depended upon the thawing methods, and the increased amount during thawing was 2-5 times higher than Initial amount before thawing.

• Journal of Animal Environmental Science
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• v.17 no.1
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• pp.33-38
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• 2011

Economic development involves increase in life expectancy as well as human health care. Consequently, demand for fish meal and fish oil is rapidly growing. In particular, Krill (Eupausia superba) oil product is in high demand due to its rich unsaturated-fatty acid, and thus stable supplies are necessary in the krill oil market. It is required for captured krills to be immediately frozen and stored during ship transport, since proteins of the krill are quickly denatured in natural temperature condition. However, the transportation cost has been sharply increased, which encourages researchers to involve in studies for development of efficient oil extraction process. In this study, a solid/liquid separation technique on boat for the krill oil was developed through triple separation tests using only a separator or using either brush or crusher prior to the separator. The separation tests revealed that the efficiency were 46.2, 60.2 and 60.4 % by the separator, combination with brush, and combination with crusher, respectively. In addition, it was found that byproduct, extracted cake, derived from the separation process could be used as a feed stuff. These results suggest that smashing using the brush or crusher prior to the separator is more efficient than using only the separator.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.1
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• pp.40-50
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• 1990

The purpose of this paper is to develop a colorant from krill, Euphausia superba, process wastes for use in food products. Carotenoproteins were extracted from preboiled krill processing offal(PKPO) and raw frozen krill processing offal(RKPO) with the aid of proteolytic enzymes. The long-term stability of the astaxanthin associated with the carotenoprotein by the addition of pretense inhibitor and antioxidant to the product were also investigated. Total astaxanthin contents of PKPO and RKPO were $35.1mg\%,\;22.1mg\%$ and those in carotenoproteins were $98.6mg\%,\;61.9mg\%$, respectively. The chitin contents of PKPO and RKPO were $6.9\%,\;4.5\%$, however, those of carotenoproteins were not determined. When $0.5\%$ trypsin was added to the extraction medium containing 0.5M $Na_3EDTA$ at $4^{\circ}C,\;74\%$ of astaxanthin and $83\%$ of the protein of PKPO were recovered as carotenoprotein in 24hrs. The amino acid profile in carotenoprotein was mainly composed of glutamic acid, methionine, aspartic acid and isoleurine. Their contents amounted to about 40% of the total amino acids, followed by alanine, phenylalanine, Iysine, leucine, threonine and tyrosine in that order, with a small amount of cysteine and tryptophan. The levels of essential amino acids were high as much as $38.3\%\~43.6\%$ of the total amino acids. The maximum observance of the carotenoid fraction from krill processing offal and from carotenoprotein was 469nm in petroleum ether. The separated components of carotenoprotein by TLC had Rfs $0.20\~0.23\;0.56\~0.60$ and $0.88\~0.91$. The carotenoids were comprised of astaxanthin, astaxanthin monoester and asthaxanthin diester in $25\~30\%\;,35\~40\%$and $40\~45\%$, respectively. The loss of carotenoids in the carotenoprotein can be prevented by the addition of pro-tease inhibitor(trasylol) and antioxidant(BHT) below $4^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.6
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• pp.737-747
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• 1999

To estimate biomass and distribution of the Antarctic krill (Euphausia superba), hydroacoustic survey was conducted on board of R/V Yuzhmorgeologiya, which was chartered by Korea Antarctic Research Program (KARP) group from 18 to 21 December 1998, in the northern part of the South Shetland Islands, Antarctic Ocean, The scientific echo sounder (towing body type) used was EK- 500 (SIMRAD, Norway) with echo integrator (BI-500) at 38 kHz frequency and recorded mean backscattering cross-section coefficient (SA) per 1 $mile^2$ of sea surface. Also, Bongo net sampling was carried out to determine the size of krill and CTD (Conductivity, Temperature and Depth) casting to understand physical structure. Water column was divided into 5 layers (22$\~$65 m, 65$\~$115 m, l15$\~$65 m, 165$\~$215 m and 215$\~$315 m) to know vertical distribution of krill biomass. The standard length of krill collected was between 30 mm and 51 mm, and adult krill had single mode (41 mm). Maximum horizontal length of krill patch was about 35 nautical mile and vertical thickness was about 275 m. High density of krill was appeared in frontal area between Circumpolar Deep Water (>$1^{\circ}C$) and very low temperature water mass (< $-0.5^{\circ}C$) that originate from Weddell Sea. According to the results calculated using target strength equation, krill density was totally higher in continental slope and open water areas than in coastal area. In the study area, krill seems to distribute in depth; density was low at first layer ($\={\rho}=17.0\;g/m^2$) and higher at fourth layer ($\={\rho}=40.19\;g/m^2$). The estimated krill biomass at total survey area and water column was about 2.77 million metric ion ($\={\rho}=151.0\;g/m^2$) and coefficient of valiance ( CV, $\%$) was 19.92. The proportions and biomass of krill biomass at each layer were as follows; layer 1 ($11.3\%$, 0.31 million metric ton, CV=16.24), layer 2 ($13.3\%$, 0.37 million metric ton, CV=34.91), layer 3 ($23.7\%$, 0.66 million metric ton, CV=41.5), layer 4 ($26.6\%$, 0.74 million metric ton, CV=27.84) and layer 5 ($25\%$, 0.69 million metric ton, CV= 26.83).