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| Chemical compositions, amino acid, fatty acid profiles, mineral contents, muscle proteins compositions in muscle and processing by-products from Antarctic krill (Euphausia superba) were studied and compared to freshwater prawn (Macrobrachium nipponense) and penaeid shrimp (Metapenaeus ensis). Processing by-products of krill reached 65.7% to the total weight. Crude protein contents were 17.4% and 11.7% in muscle and by-products from krill. Krill proteins had higher content of essential amino acids (EAAs) as well as higher ratio of EAA/TAA than the others. The EAAs constituted 42% and 37% of TAAs in muscle and by-products, respectively. Krill processing by-products contained higher level of total lipid (3.3%) and polyunsaturated fatty acids constituted 34% of fatty acids with a high level of DHA (19.08%) and EPA (10.02%). Sodium dodecylsulfate - polyacrylamide gel electrophoresis (SDS-PAGE) analysis revealed that myosin heavy chain (MHC) and actin were the major proteins in muscle and varied with the species. The intensity of MHC band was least in krill. Additionally, krill meat was a good source of iron, zinc, calcium, selenium and copper. Thus, Antarctic krill was a edible shrimp of high nutritional value, which deseve exploitation and utilization. Krill processing by-products may serve as a useful source of protein, oil and flavorants in food formulations. |
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| Keywords:Antarctic krill; chemical compositions; nutritional quality; processing by-products |
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