オキアミの処理加工法評価のための一般成分分析値

概要

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In order to evaluate processings, the chemical compositions of Antarctic krill were meas-ured. Whole krills were investigated with respect to the seasonal variations and the differences among individuals. The content of crude fat is characteristic of these chemical analyses.The Later the catch date is, the larger the content of crude fat becomes. The content of crude fat in each krill also has a very large standard deviation value. Meat prepared with the roll peeling method has a high level of protein content, but the method has low yield. Viscera portions separated with two de-viscera methods show high levels of fat content. This shows that viscera can be considered as a source of fat.
公益社団法人日本水産学会の論文