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Review | Publishing Language: Chinese | Open Access

Research Progress on Minced Antarctic Krill (Euphausia superba)

Xiaoxia ZHANG1,2 , Junjie ZHANG1, Zhidong LIU2 ( ), Jinjin GU3
School of Ocean Food and Biological Engineering, Jiangsu Ocean University, Lianyungang 222005, China
East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China
Lianyungang Hometown Food Co. Ltd., Lianyungang 222114, China
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Abstract

Antarctic krill as a huge and unexploited marine biological resource has aroused wide attention. Minced Antarctic krill is a new raw material for prepared marine products. In order to provide a reference for the processing and quality control of minced Antarctic krill and to promote the sustainable development of the Antarctic krill industry, this paper summarizes recent progress on minced Antarctic krill from the following perspectives: basic components, nutritional value, processing technology, quality regulation and product development, and discusses its future trends.

Keywords

Antarctic krillminced shrimpbasic componentsprocessing technologyquality control
CLC number: TS254.5 Document code: A Article ID: 1001-8123(2024)09-0064-07

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Meat Research
Volume 38 Issue 9,
September 2024
Pages 64-70
DOI: 10.7506/rlyj1001-8123-20240611-140

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Cite this article:
ZHANG X, ZHANG J, LIU Z, et al. Research Progress on Minced Antarctic Krill (Euphausia superba). Meat Research, 2024, 38(9): 64-70. https://doi.org/10.7506/rlyj1001-8123-20240611-140

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Received: 11 June 2024
Published: 30 September 2024
© China Meat Research Center 2024.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).