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Variation in fatty acids of Antarctic krill ( Euphausia superba ) preserved under constant dry conditions: Does storage time and ontogeny matter?
Author(s) -
Xue Mei,
Zhu Guoping
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15357
Subject(s) - euphausia , krill , antarctic krill , polyunsaturated fatty acid , fatty acid , food science , biology , docosahexaenoic acid , composition (language) , chemistry , biochemistry , ecology , linguistics , philosophy
As a key species in the Antarctic food web, Antarctic krill ( Euphausia superba ) is a potentially healthy source of lipids, containing two of the most important omega 3 fatty acids. However, the degree of unsaturation of long‐chain polyunsaturated fatty acids, especially those from the omega 3 family, makes dry samples of the species vulnerable to oxidative degradation during long‐term storage. The ontogenetic and temporal variation in fatty acids of dry krill tissues preserved under ambient temperature is unclear. To investigate the effects of long‐term storage at ambient temperatures on degradation of fatty acids in krill, variation in the fatty acid composition of dried tissues at 0, 4, and 8 months was investigated. The results showed that storage time had a significant effect on fatty acid composition. When preserved for up to 4 months, the fatty acid content of krill changed dramatically, after which the proportion of fatty acids stabilized. Sensitivity to oxidation varied with the type of fatty acid, and krill size had an effect on the antioxidant capacity of fatty acids. Novelty impact statement The ontogenetic and temporal variation in fatty acids of dry Antarctic krill ( Euphausia superba ) tissues preserved under ambient temperature was investigated. Storage time had a significant effect on fatty acid composition for long‐term storage of dried krill tissue preserved at a constant temperature. Krill size affected the degree of fatty acid oxidation and larger individuals lost more polyunsaturated fatty acids in the long term (8 months). Four months is a valuable reference for studying the effects of storage time on fatty acid degradation of krill tissue to maximize its nutritional value.