Products for Human Consumption from Antarctic Krill


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Authors

  • Jose Joseph Central Institute of Fisheries Technology, Cochin
  • Muraleedharan V. Central Institute of Fisheries Technology, Cochin
  • Thankamma R. Central Institute of Fisheries Technology, Cochin
  • Ravishankar C.N. Central Institute of Fisheries Technology, Cochin

https://doi.org/10.56093/ft.v36i1.22732

Keywords:

Antarctic krill, fish mince, product development, mixed mince, quality changes

Abstract

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.

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Submitted

2012-07-30

Published

2025-06-10

Issue

Section

Articles

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
Citation