Products for Human Consumption from Antarctic Krill
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Keywords:
Antarctic krill, fish mince, product development, mixed mince, quality changesAbstract
Studies were conducted to formulate different products using frozen-stored whole krill/krill meat. Dried krill of good quality could be prepared by blanching krill in boiling 5% salt solution for 5 min and then sun drying. Incorporation of krill mince even at a level of 10% to Catla catla mince for production of mixed mince and fish paste adversely affected the quality. Though a prawn like flavour was imparted on mixing krill mince with Catla catla mince during preparation of fish cutlet and fish burger, it gave a bitter after taste at 10% level and bitter taste at 20% level or above. The swelling property of the fish wafers was affected by incorporation of krill mince.Downloads
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Submitted
2012-07-30
Published
2025-06-10
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Articles
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Copyright rests with the Society of Fisheries Technologists (India).How to Cite
Joseph, J., V., M., R., T., & C.N., R. (2025). Products for Human Consumption from Antarctic Krill. Fishery Technology, 36(1). https://doi.org/10.56093/ft.v36i1.22732