Nutritional study on the utilization of krill as a foodstuff. Effect of the addition of SPI.
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Abstract:
オキアミの利用に関する栄養学的研究の一環として, とくに分離大豆タンパク質を組みあわせた食餌でラットを飼育し, その生育, 臓器重量, 肝および血清脂質におよぼす影響を検討し, 次のような結果をえた。1) カゼイン群に比較して, SPI群の体重増加は有意に低かった。しかし, SPIにオキアミを組みあわせることにより回復した。2) 血清脂質量はカゼイン群に比較してSPI群で有意に高かった。しかし, SPIにオキアミを組みあわせることにより, カゼイン群と同じ値になった。3) 血清総コレステロール量はカゼイン群に比較し, SPI群, オキアミ群とも差がみられないが, SPIとオキアミを組みあわせると有意に低下した。しかし, これにさらにメチオニンを添加しても, それ以上の低下はみられなかった。以上の成績はオキアミを食品として利用する場合, 植物タンパク質の一つであるSPIを組みあわせることが栄養学的にのぞましいことを示唆している。この研究を行うにあたり, ご助力をいただいた東北大農学部, 川村笑美子助手に感謝いたします。Keywords:
Antarctic krill
Antarctic krill, harvested from Southern ocean during the first Indian Antarctic krill expedition, was processed on board FORV Sagar Sampada. Changes in biochemical parameters during frozen storage were studied. Various products were prepared from the mince obtained from krill. The chemical composition was similar to other related species. Fluoride in the shell migrated into the meat on frozen storage to the tune of 44% after three months.
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Antarctic krill ( Euphausia superba Dana ), caught by the First Indian krill expedition was processed on board into whole krill, peeled tail meat and whole krill mince. These were analysed for trace metals, lipids, cholesterol, fatty acids and amino acids. Autolysis at various pH and temperatures as well as thermal coagulation of krill mince suspended in various media were also studied. Trace metals were below toxic levels while no pesticides were detected. Krill tail meat had small amount of lipids and cholesterol (0.81 and 0.033/!, respectively). The lipids were rich in C18:l, C20:5, C22:6, fatty acids. Autolytic activity at pH 3-4 and 8-10 was predominant in whole krill at 20 and 40oC, but autolysis in tail meat was very low. Nearly 80% of the soluble proteins in krill suspension could be precipitated by rapid heating.
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