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Lipid composition of fresh and frozen-stored krill

  • Anna Kolakowska
Original Papers

Summary

Lipid classes in seven krill (Euphausia superba D.) samples, fresh and after various periods of storage at 251 K were compared. Fresh krill lipid composition differed from that determined in frozen samples, depending on storage duration, season of harvest, and developmental stage (as determined on a few samples only). Phospholipids proved most susceptible to changes, as opposed to triglycerides, which were most resistant; diglycerides and cholesterol esters were also destroyed. The freezing process per se affected the lipid composition only slightly; however, after 30 days storage the amount of free fatty acids almost doubled. After 6 months storage at 251 K, 70% of phospholipids were decomposed and the amount of free fatty acids increased by a factor of 6 to 20. Monoglycerides, absent from fresh krill, appeared after several months of frozen storage. Juvenile krill were more susceptible to lipolytic changes. Females bearing mature eggs contained stable phospholipids; it was only triglycerides that were hydrolysed. It seems probable that discrepancies encountered in the literature data on krill lipid composition are the result of frozen krill being analysed.

Keywords

Cholesterol Triglyceride Free Fatty Acid Lipid Composition Lipid Class 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Lipidzusammensetzung in dem frischen und gefriergelagerten Krill

Zusammenfassung

Es wurde die Lipidzusammensetzung von 7 Krillproben, frisch und nach verschiedener Lagerungszeit bei 251 K miteinander verglichen. Die Phospholipide wurden am meisten und die Triglyceride am wenigsten abgebaut. Dem Abbau unterlagen auch die Diglyceride und Sterinester. Nach 6 monatiger Lagerung bei 251 K betrug der Abbau der Phospholipide 70%. Der Gehalt an freien Fettsäuren stieg um 6- bis 20mal. Im frischen Krill waren keine Monoglyceride vorhanden, sie erschienen erst nach mehrmonatiger Lagerung in den gefrorenen Proben. Der Krill im Jugendstadium unterlag leichter den lipolytischen Veränderungen. Die weiblichen Tiere mit reifen Eiern besaßen stabile Phospholipide, hydrolisiert wurden nur Triglyceride. Wahrscheinlich stammen die Literaturdaten über die Lipidzusammensetzung von Krill zum größten Teil aus der Analyse gefrorener Proben.

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Copyright information

© Springer-Verlag 1986

Authors and Affiliations

  • Anna Kolakowska
    • 1
  1. 1.Academy of AgricultureInstitute of Marine Food TechnologySzczecinPoland

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