1982 Volume 48 Issue 1 Pages 105-111
Meat textured krill protein concentrate (MT-KPC) was manufactured from various types of materials made from Antarctic krill Euphausia superba, such as: A, raw peeled meat; B, peeled meat frozen and stored at -40°C; C, peeled meat frozen and stored at -20°C; D, frozen surimi made from peeled meat obtained by using a roller-type peeler; E, frozen surimi from peeled meat obtained by centrifugation; F, meat-homogenate from frozen krill.
Essentially the same method was applied as reported previously to make MT-FPC from Alaska pollack. The colour of the product was pale pink and the form was granules or chips; the product had a shrimp-like flavour and good rehydration capacity.
Products made from C and E were more fragile and powdery than those made from A, B, and D. An estimation of solubility and SDS-gel electrophoresis showed the denaturation of the proteins in C and E to have progressed more than that in A, B, and D. Production of MT-KPC from F was not possible because of the high degree of decomposition of the myofibrillar protein. The amino acid composition of MT-KPC was very similar to that of raw krill muscle.
Sensory evaluations showed that MT-KPC made from the above-mentioned materials could all be used as the main material or as a partial substitute for shrimp meat in a variety of styles.
