Oxidation of Polyunsaturated Fatty Acids & Antioxidative Action of Astaxanthin in Krill (Eupausia superba)

機関リポジトリ Web Site オープンアクセス

この論文をさがす

抄録

Krill (Eupausia superba) is harvested with lots of amounts, but it is mainly used as animal feed except few food ingredients. Even though it contains such functional components as polyunsaturated fatty acids of eicosapentaenoic acid and docosahexaenoic acid, taurin, and astaxanthin, the reason that it is not widely applied to food products is thought to be the disadvantages of small sizes, rapid browning and formation of bad smells. The detail study on the bioactive component of krill is expected to more application of krill to food ingredients and products. First of all, poly unsaturated fatty acids of krill and its oxidized and bad smell were studied. Also, the astaxanthin which is color pigment and has antioxidative activity were investigated.

収録刊行物

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ