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ABSTRACT
This study investigated the morphometrics, proximate chemical compositions, pH, total amino acid (TAA), fatty acid profile, and minerals of the processing by-products of Antarctic krill (Euphausia superba). The nutrient compositions and properties of the by-products were revealed by being compared to those of Antarctic krill muscle and the economically important species of freshwater prawns (Macrobrachium nipponense) and penaeid shrimps (Metapenaeus ensis). The by-products are worthy of utilization because of the high ratio to the total weight (65.7%). The crude protein contents in the muscle and by-products of krill are 17.4 and 11.7%, respectively. The krill proteins have higher contents of essential amino acids (EAAs). The EAAs constitute 42 and 37% of the TAAs in muscle and by-products, respectively. The krill processing by-products contain high levels of total lipid (3.3%), and polyunsaturated fatty acids constitute 34% of fatty acids with high levels of eicosapentaenoic acid (EPA; 19.08%) and docosahexaenoic acid (DHA; 10.02%). Krill meat provides considerable iron, zinc, calcium, selenium, and copper. It is imperative to lower the fluoride level (70.1 mg/kg, wet basis) in krill muscle. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) reveals that myosin heavy chain (MHC) and actin are the major proteins in muscle, and their contents vary between species.
Funding
This study was supported by the National High Technology Research and Development Program of China (2011AA090801).