Fresh Frozen Products

Fresh-frozen products of krill are made by quick freezing immediately after catch by means of a contact freezer at

— 40°C or individual quick freezing (IQF). The key point of this procedure is to freeze and store the material below

— 20°C while it is still fresh. Temperature control of krill on board is important; if the temperature is insufficient, blacking of krill bodies takes place. The cause of such deterioration has been found to be the enzyme (tyrosinase) contained in the hepatopancreas. Myofibrillar protein in krill muscle aggregates and its molecular size enlarges during freezing-storage. The freeze-denaturation of krill protein occurs more quickly than for other fish and shellfish (6). Frozen krill should be stored at — 30°C; otherwise, unpalatable texture due to protein denaturation occurs. The specific odor of frozen krill is found to be caused by dimethylsulfide (DMS) (12). DMS evokes a flavor specific to crustacea when its concentration is low. If the concentration becomes over 1 ng/g tissue, the aroma becomes unpleasant. Storage at — 30°C is desirable to prevent formation of DMS.

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