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オキアミミール保存中のカロチノイドの変化 Change of Carotenoids in Antarctic Krill Meal during Storage 1000050041728 田中, 淑人 TANAKA, Yoshito 片寄, 隆臣 KATAYOSE, Takaomi 片山, 輝久 KATAYAMA, Teruhisa open access To determine the storage condition for keeping carotenoids in Antarctic krill meal, the rate of discoloration was estimated under the following conditions: 1) adding antioxidant on processing meal, 2) storing meal at room temperature (15~20°C) and -15~-20°C 3) storing meal in polyethylene bag in air, nitrogen and carbon dioxide. For estimating discoloration, the amount of carotenoid and astaxanthin ester was determined at 6 and 10 month after producing meal. The amount of carotenoid and astaxanthin ester was decreased during storge and greatly decreased when stored at room temperature. Anti-oxidative treatment prevents the decrease of carotenoid and astaxanthin ester to some extent keeping both at room temperature and -15~-20°C. However, the keeping at -15~-20°C is more effective than anti-oxidative treatment. The krill meal stored at -15~-20°C could be used as carotenoid resource even at 10 months after producing meal. The substitution of air with nitrogen and carbon dioxide was not effective in the case of using polyethylene bag. 鹿児島大学 Kagoshima University 1981-12-25 jpn departmental bulletin paper VoR http://hdl.handle.net/10232/13234 https://ir.kagoshima-u.ac.jp/records/732 0453087X AN00040498 鹿児島大学水産学部紀要 Memoirs of Faculty of Fisheries Kagoshima University 30 295 299 https://ir.kagoshima-u.ac.jp/record/732/files/AN00040498_v30_p295-299.pdf application/pdf 374.7 kB 2016-10-27 1981-12-25