Extrusion of Antarctic krill (Euphausia superba) meal and its effect on oil extraction

Fa Wen Yin, Xiao Yang Liu, Xin Ru Fan, Da Yong Zhou, Wen Si Xu, Bei Wei Zhu, Yoshiyuki Murata

Research output: Contribution to journalArticle

28 Citations (Scopus)

Abstract

Summary: Antarctic krill meal as well as mixed krill meal and starches were extruded through a twin-screw extruder. The extrudates were hard and porous agglomerates. The pellets still showed intact structure without obvious disintegration in response to hexane extraction. The oil recovery rates for raw krill meal and the extrudate of single krill meal were 55.08% and 59.08%, respectively. For extrudates, oil recovery rate increased along with the increasing additive amount of starches, with a maximum of 83.13%. Oil extracted from raw krill meal contained 49.30% of triglycerides (TG), 44.16% of phospholipids (PL), 1.45% of free fatty acids (FFA) and 4.69% of cholesterols (CHO). Meanwhile, polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA) and saturated fatty acids (SFA) account for 20.89%, 37.84% and 41.27% of the total fatty acids, respectively. By contrast, oils extracted from extrudates contained more TG but less PL and more SFA but less PUFA.

Original languageEnglish
Pages (from-to)633-639
Number of pages7
JournalInternational Journal of Food Science and Technology
Volume50
Issue number3
DOIs
Publication statusPublished - Mar 1 2015

Fingerprint

krill meal
Euphausiacea
Euphausia superba
extrusion
Extrusion
Meals
Oils
Saturated fatty acids
Polyunsaturated fatty acids
oils
Phospholipids
Starch
Fatty acids
Fatty Acids
Unsaturated Fatty Acids
Monounsaturated fatty acids
saturated fatty acids
polyunsaturated fatty acids
phospholipids
Triglycerides

Keywords

  • Extraction/separation
  • Extrusion
  • Fatty acid
  • Krill meal
  • Oils
  • Phospholipids

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

Cite this

Extrusion of Antarctic krill (Euphausia superba) meal and its effect on oil extraction. / Yin, Fa Wen; Liu, Xiao Yang; Fan, Xin Ru; Zhou, Da Yong; Xu, Wen Si; Zhu, Bei Wei; Murata, Yoshiyuki.

In: International Journal of Food Science and Technology, Vol. 50, No. 3, 01.03.2015, p. 633-639.

Research output: Contribution to journalArticle

Yin, Fa Wen ; Liu, Xiao Yang ; Fan, Xin Ru ; Zhou, Da Yong ; Xu, Wen Si ; Zhu, Bei Wei ; Murata, Yoshiyuki. / Extrusion of Antarctic krill (Euphausia superba) meal and its effect on oil extraction. In: International Journal of Food Science and Technology. 2015 ; Vol. 50, No. 3. pp. 633-639.
@article{5f5bd22a4e8d4d2ebba1a7c4fa12c437,
title = "Extrusion of Antarctic krill (Euphausia superba) meal and its effect on oil extraction",
abstract = "Summary: Antarctic krill meal as well as mixed krill meal and starches were extruded through a twin-screw extruder. The extrudates were hard and porous agglomerates. The pellets still showed intact structure without obvious disintegration in response to hexane extraction. The oil recovery rates for raw krill meal and the extrudate of single krill meal were 55.08{\%} and 59.08{\%}, respectively. For extrudates, oil recovery rate increased along with the increasing additive amount of starches, with a maximum of 83.13{\%}. Oil extracted from raw krill meal contained 49.30{\%} of triglycerides (TG), 44.16{\%} of phospholipids (PL), 1.45{\%} of free fatty acids (FFA) and 4.69{\%} of cholesterols (CHO). Meanwhile, polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA) and saturated fatty acids (SFA) account for 20.89{\%}, 37.84{\%} and 41.27{\%} of the total fatty acids, respectively. By contrast, oils extracted from extrudates contained more TG but less PL and more SFA but less PUFA.",
keywords = "Extraction/separation, Extrusion, Fatty acid, Krill meal, Oils, Phospholipids",
author = "Yin, {Fa Wen} and Liu, {Xiao Yang} and Fan, {Xin Ru} and Zhou, {Da Yong} and Xu, {Wen Si} and Zhu, {Bei Wei} and Yoshiyuki Murata",
year = "2015",
month = "3",
day = "1",
doi = "10.1111/ijfs.12673",
language = "English",
volume = "50",
pages = "633--639",
journal = "International Journal of Food Science and Technology",
issn = "0950-5423",
publisher = "Wiley-Blackwell",
number = "3",

}

TY - JOUR

T1 - Extrusion of Antarctic krill (Euphausia superba) meal and its effect on oil extraction

AU - Yin, Fa Wen

AU - Liu, Xiao Yang

AU - Fan, Xin Ru

AU - Zhou, Da Yong

AU - Xu, Wen Si

AU - Zhu, Bei Wei

AU - Murata, Yoshiyuki

PY - 2015/3/1

Y1 - 2015/3/1

N2 - Summary: Antarctic krill meal as well as mixed krill meal and starches were extruded through a twin-screw extruder. The extrudates were hard and porous agglomerates. The pellets still showed intact structure without obvious disintegration in response to hexane extraction. The oil recovery rates for raw krill meal and the extrudate of single krill meal were 55.08% and 59.08%, respectively. For extrudates, oil recovery rate increased along with the increasing additive amount of starches, with a maximum of 83.13%. Oil extracted from raw krill meal contained 49.30% of triglycerides (TG), 44.16% of phospholipids (PL), 1.45% of free fatty acids (FFA) and 4.69% of cholesterols (CHO). Meanwhile, polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA) and saturated fatty acids (SFA) account for 20.89%, 37.84% and 41.27% of the total fatty acids, respectively. By contrast, oils extracted from extrudates contained more TG but less PL and more SFA but less PUFA.

AB - Summary: Antarctic krill meal as well as mixed krill meal and starches were extruded through a twin-screw extruder. The extrudates were hard and porous agglomerates. The pellets still showed intact structure without obvious disintegration in response to hexane extraction. The oil recovery rates for raw krill meal and the extrudate of single krill meal were 55.08% and 59.08%, respectively. For extrudates, oil recovery rate increased along with the increasing additive amount of starches, with a maximum of 83.13%. Oil extracted from raw krill meal contained 49.30% of triglycerides (TG), 44.16% of phospholipids (PL), 1.45% of free fatty acids (FFA) and 4.69% of cholesterols (CHO). Meanwhile, polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA) and saturated fatty acids (SFA) account for 20.89%, 37.84% and 41.27% of the total fatty acids, respectively. By contrast, oils extracted from extrudates contained more TG but less PL and more SFA but less PUFA.

KW - Extraction/separation

KW - Extrusion

KW - Fatty acid

KW - Krill meal

KW - Oils

KW - Phospholipids

UR - http://www.scopus.com/inward/record.url?scp=84923013310&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84923013310&partnerID=8YFLogxK

U2 - 10.1111/ijfs.12673

DO - 10.1111/ijfs.12673

M3 - Article

AN - SCOPUS:84923013310

VL - 50

SP - 633

EP - 639

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

SN - 0950-5423

IS - 3

ER -