Effect of Boiling Process on the Quality of Antarctic Krill Meal

Boiled processing is a common process in the production of Antarctic krill meal, and its processing conditions often affect the physical and chemical indicators of Antarctic krill meal. In order to further study the effect of boiling processing on the quality of Antarctic krill meal, this study measured the lipid peroxide value, acid value, thiobarbituric acid value (TBARS) and fatty acid of krill meal after different temperature and time treatments. The experimental results showed that compared with the non-boiling treatment group, the peroxide value, acid value and TBARS of the 40, 60, 80, and 100 ℃ were increased significantly (P<0.05). Boiling at 60 ℃ had the least effect on peroxide value, acid value, and TBARS. The fatty acid composition of Antarctic krill meal treated with different boiling temperatures did not change significantly (P>0.05). Boiling for 15, 30, 45, and 60 minutes all increased the lipid peroxidation value of Antarctic krill meal (P<0.05), but did not affect the lipid TBARS of Antarctic krill meal (P>0.05). And boiling time over 30 min significantly increased acid value (P<0.05). More than 30 min boiling treatments slightly increased the content of saturated fatty acids. The 60 min boiling reduced the content of polyunsaturated fatty acids from 47.186% to 43.342%. Considering comprehensively, to get better Antarctic krill meal, the boiling temperature should be controlled at 60 °C as much as possible, and the boiling time should not exceed 30 minutes.