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Effect of Basic Amino Acid Pretreatment on the Quality of Canned Antarctic Krill

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Abstract

The present study sought to evaluate the effect of basic amino acid (L-arginine (Arg), L-lysine (Lys), and L-histidine (His)) pretreatment on the quality of canned Antarctic krill. Additionally, the changes in krill meat at different pretreatment conditions and processing stages were measured. The Lys-pretreated krill meat exhibited 39.9% lower hardness, 19.8% lower chewiness, and 47.2% lower thiobarbituric acid reaction substances (TBARS) compared to the control group. The low-field nuclear magnetic resonance (LF-NMR) and the magnetic resonance imaging (MRI) analyses revealed that the Lys-pretreated krill meat showed a larger peak area of immobile water and a higher pseudo-color image brightness. The scanning electron microscopy (SEM) results showed that the microstructure of krill meat in the control group was broken and disordered, while the microstructural network of Lys-pretreated krill meat was more complete. This result indicated that Lys effectively improved the texture, water-holding capacity, and color of krill meat, protecting the microstructure and reducing the degree of oxidation. The sensory evaluation results showed that the Lys-treated canned Antarctic krill had a better flavor and texture than other canned products. Overall, Lys could be a potential regulatory strategy for effectively enhancing the quality of canned Antarctic krill.

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All data generated or analyzed during this study are included in this published article. The data that support the findings of this study are available upon reasonable request.

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Funding

This work was supported by the National Key Research and Development Project of Dalian (Grant No. 2022YF16SN033).

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Authors and Affiliations

  1. School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning, 116034, China

    Peizi Sun, Xuedi Zhang, Xiang Ren, Zhiqi Cao, Yanfen Zhao, Hao Man & Dongmei Li

  2. Engineering Research Center of Seafood of Ministry of Education of China, Dalian, Liaoning, 116034, China

    Dongmei Li

  3. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, Liaoning, 116034, China

    Dongmei Li

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  1. Peizi Sun
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  2. Xuedi Zhang
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  5. Yanfen Zhao
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  6. Hao Man
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Contributions

Peizi Sun: conceptualization, methodology, investigation, and writing—original draft. Xuedi Zhang: methodology and investigation. Xiang Ren: investigation. Zhiqi Cao: investigation and methodology. Yanfen Zhao: investigation. Hao Man: investigation and methodology. Dongmei Li: conceptualization, supervision, and writing—review and editing.

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Correspondence to Dongmei Li.

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Sun, P., Zhang, X., Ren, X. et al. Effect of Basic Amino Acid Pretreatment on the Quality of Canned Antarctic Krill. Food Bioprocess Technol 16, 1690–1702 (2023). https://doi.org/10.1007/s11947-023-03027-y

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