@article{oai:ir.kagoshima-u.ac.jp:00000732,
 author = {田中, 淑人 and 片寄, 隆臣 and 片山, 輝久},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-27},
 note = {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.},
 pages = {295--299},
 title = {オキアミミール保存中のカロチノイドの変化},
 volume = {30},
 year = {}
}