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Dandelion polysaccharide suppresses lipid oxidation in Antarctic krill (Euphausia superba)

Author:
Bao, Jiaqi, Chen, Li, Liu, Tiantian
Source:
International journal of biological macromolecules 2019 v.133 pp. 1164-1167
ISSN:
0141-8130
Subject:
Euphausia superba, Taraxacum, fatty acid composition, free fatty acids, frozen storage, lipid peroxidation, oxidation, peroxide value, polysaccharides, sensory properties, shelf life, thiobarbituric acid, unsaturated fatty acids
Abstract:
Antarctic krill (Euphausia superba) are rich in unsaturated lipids that are susceptible to oxidation even under frozen storage. In this study, Antarctic krill was treated with dandelion polysaccharide (DP) and stored frozen at −8 °C for 12 months. The changes in thiobarbituric acid reactants (TBARs), peroxide values (PVs), free fatty acid (FFA) content, fatty acid composition and sensory quality score were evaluated. Treatment with DP maintained the PV, TBAR and FFA contents and sensory quality score and increased the unsaturated fatty acid contents. Results showed that DP treatment could be a promising way to suppresses lipid oxidation and extend the shelf life of Antarctic krill.
Agid:
6429269