Technochemical characteristics of canned "Natural Antarctic shrimp meat" and its nutritive value
Iarochkin, A.P.; Rol', L.N.; Kovekovdova, L.T.; Lapardin, M.P.
Voprosy Pitaniia 2: 69-72
1985
ISSN/ISBN: 0042-8833 PMID: 4002685 Document Number: 243621
The authors studied the technochemical characteristics and biological value of the canned food prepared from Antarctic krill--a new type of raw material. Lipids were assayed by thin-layer chromatography, fatty acids by means of a G-180 Yanako chromatograph, the amino acid composition of proteins by a metry. It was shown that the chemical composition of the canned food "Natural Antarctic Krill Meat" is similar to that of the canned food manufactured from crabs. Protein was found to be a predominant component of solid substances. Proteins were discovered to contain all essential amino acids. The protein efficacy of the krill meat slightly decreases in the course of canned food sterilization, However, their biological value remains high, being inferior to casein but insignificantly. The content of toxic elements contained by mineral substances does not exceed the maximal allowable concentration. The diet containing canned food manufactured from krill reduces the blood cholesterol content.