Comparing different dehydration methods on protein quality of krill (Euphausia Pacifica)

Area of Science:

• Marine Biology
• Food Science
• Biochemistry

Background:

• Krill (Euphausia pacifica) is a high-quality protein source (>15.4% protein).
• Commercial krill processing is hindered by hydrolytic enzymes causing autolysis and spoilage.
• Enzymatic activity and krill size pose challenges for preserving protein quality.

Purpose of the Study:

• To compare the effects of different dehydration methods on krill protein quality.
• To evaluate the impact of chitinase pre-treatment on krill protein quality.
• To assess protein digestibility and utilization of processed krill.

Main Methods:

• Krill samples were processed using air-drying (AD), vacuum microwave drying (VD), and freeze-drying (FD).
• A subset of krill was treated with chitinase prior to drying (HZ).
• In-vitro and in-vivo (rat metabolic study) digestibility and protein utilization were assessed.

Main Results:

• Air-drying resulted in significantly lower in-vitro and in-vivo protein digestibility compared to VD and FD.
• Available lysine was highest in VD, FD, and HZ-treated krill, and lowest in AD-processed krill.
• Chitinase pre-treatment significantly improved protein quality measures; high fluoride levels were detected in all dehydrated krill.

Conclusions:

• Vacuum microwave drying and freeze-drying are superior methods for preserving krill protein quality over air-drying.
• Chitinase treatment offers a viable strategy to enhance the protein quality of processed krill.
• Fluoride content may influence overall protein utilization from dehydrated krill.