Effect of storage conditions on the quality of Antarctic krill meal

To investigate the effects of light and oxygen in Antarctic krill meal during storage at 40℃ and 4℃, it was stored at 8 different conditions. The color change and the contents of the total astaxanthin, TBARS, FFA and pyrrole were measured to analyze the quality changes of Antarctic krill meal. The results showed that the indicators of Antarctic krill meal were not significant at 4℃ storage. However, the most oxidative degradation of krill meal was obvious that total astaxanthin decreased to (14.46±2.40) nmol/g and the TBARS value increased to (56.33±2.29) mg/kg and pyrrole increased to (168.00±1.43) μg/g with light under oxygen condition at 40℃ storage. The most hydrolytic rancidity was occurred for the increase of FFA to 7.92% without light under oxygen condition. Therefore, it is effective to store in low temperature environment to maintain the quality krill meal.