• Title/Summary/Keyword: Antarctic krill

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Dimethylsulfide and Dimethylsulfoniopropionate Production in the Antarctic Pelagic Food Web

  • Kasamatsu, Nobue;Odate, Tsuneo;Fukuchi, Mitsuo
    • Ocean and Polar Research
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    • v.27 no.2
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    • pp.197-203
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    • 2005
  • Dimethylsulfide (DMS) is the most abundant form of volatile sulfurs in the ocean. Many biogeochemical studies have been conducted in the past several decades to unveil the processes driving the production, transformation and removal of DMS. They have shown that the Southern Ocean is an area with one of the highest levels of DMS concentrations during the austral summer in the global oceans. It has recently been observed that Antarctic krill, Euphausia superba, produces DMS and dissolved dimethyl-sulfoniopropionate (DMSP) in its gazing process. Copepods also produce DMS, and the potential production rates of DMS in the Southern Ocean by krill and copepods are estimated to be as much as $21{\mu}mol\;m^{-2}d^{-1}$ and $0.6{\mu}mol\;m^{-2}d^{-1}$, respectively. These production rates of zooplankton and the presence of phytoplanktot which have high DMSP contents in their cells, might facilitate in situ DMS production in the Southern Ocean.

Effects of Antarctic Ocean Krill Meal with NaF Oral Administration on Serum and Tissues in Rats (남극해 크릴 분말과 NaF 처리가 흰쥐의 혈청 및 조직에 미치는 영향)

  • Kang, Dong-Soo;Jin, Dong-Hyeok;Oh, Da-Young;Lee, Young-Geun;Kim, Han-Soo
    • Journal of Environmental Science International
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    • v.27 no.11
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    • pp.999-1005
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    • 2018
  • The purpose of this study was to probe the influences of krill (Euphausia superba) meal with NaF oral administration on a dose-effect relationship between fluoride levels of krill meal and serum enzyme activity such as alkaline phosphatase (ALP), aspartate aminotransferase (AST), alanine aminotransferase (ALT), and lactate dehydrogenase (LDH) in rats fed experimental diets for 5 weeks. There were no significant decreases in the activities of ALP, AST, ALT, and LDH in sera among krill meal diet groups (KF10, KF20, KF30). However, these groups were significantly (p<0.05) lower enzyme activities than normal diet (ND) plus NaF 10 mg group (NF). The fluoride levels of serum and organ tissues (liver, brain, heart, lung, kidney) in NaF 10 mg groups (NF, KF10, KF20, KF30) were significantly increased by adding krill meal in comparison with normal diet group. The results indicate that a difficult to found toxicity to the tissues from krill meal diet groups.

Antioxygenic and Peroxide-decomposing Activities of Antarctic Krill Lipids (Krill 지질(脂質)의 항산화성(抗酸化性)과 과산화물(過酸化物) 분해작용(分解作用))

  • Lee, Jong-Ho
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.13 no.3
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    • pp.326-333
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    • 1984
  • The oxidation rate of krill lipids is very slow and no peroxides are accumulated even after long storage. By means of various chromatographic techniques and mass spectrophotometry, the primary antioxidant has been identified as ${\alpha}$-tocopherol. The phospholipid fractions did not show any antioxidative activity but peroxide-decomposing properties of total lipids depended upon the phospholipid contents. The peroxide-decomposing activities of phospholipids were due to the presence of polar materials generated during the storage. The most peroxide-decomposing fractions of oxidized krill lecithin by DEAE-cellulose column chromatography was low-molecule fraction (mean molecular weight: 182) and high-molecule fraction (mean molecular weight: 1942) was the next. The separation of peroxide-decomposing properties from low-molecule fraction was achieved by partitioning between chloroform and methanol/water. The methanol/water fraction showed strong peroxide-decomposing activities and main component of this fraction was assumed hydroxyamine compounds derived from choline.

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A study on noise removal technique for acoustic data from a fishing boat (조업선에서 수집한 음향자료에 대한 잡음 제거 기법에 관한 연구)

  • LEE, Hyungbeen;CHOI, Seok-Gwan;LEE, Kyounghoon;LEE, Jae-Bong;LEE, Jong-Hee;CHOI, Jung-Hwa
    • Journal of the Korean Society of Fisheries and Ocean Technology
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    • v.51 no.3
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    • pp.340-347
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    • 2015
  • The Commission for Conservation of Antarctic Marine Living Resources (CCAMLR) is utilized to manage krill resources using acoustic data collection and a scientific observer program operating on the fishing boats. However, the acoustic data were contained seriously noise, example of background, spike, and intermittent noise, due to purpose of fish boats. In this study, the noise removal techniques were confirmed the potential of the acoustic data analysis. Acoustic system and frequency used in the survey were commercial echosounder (ES70, SIMRAD) and 200 kHz split beam transducer. Acoustic data were analyzed using Echoview software (Myriax), and general data analysis and new noise removal method was used. Although a variety of noise, most of the noises have been removed using the noise removal processing. We confirmed the possibility of analyzing the acoustic data obtained from fish boats. The results will be useful for analysis of the acoustic data acquired from krill fishing boats.

Effects of Antarctic Ocean Krill (Euphausia superba) Supplementation on Hepatic Functional Enzyme Activities and Fluoride Levels in Rats (남극해 크릴의 섭취가 흰쥐의 간 기능 효소 활성 및 불소 함량에 미치는 영향)

  • Jin, Dong-Hyeok;Oh, Da-Young;Lee, Young-Geun;Kang, Dong-Soo;Kim, Han-Soo
    • Journal of the Korean Applied Science and Technology
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    • v.35 no.2
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    • pp.485-491
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    • 2018
  • The purpose of this study was to probe the influences of krill (Euphausia superba) meal supplementation on a dose effect relationship between fluoride levels of krill meal and serum hepatic functional enzyme activity such as alkaline phosphatase (ALP), aspartate aminotransferase (AST), alanine aminotransferase (ALT), and lactate dehydrogenase (LDH) in rats fed experimental diets for 5 weeks. There were no significant differences in the activities of ALP, AST, ALT, and LDH in sera among krill meal diet groups (KM10, KM20, KM30). However, these groups were significantly (p<0.05) lower enzyme activities than control group (CG). The fluoride levels of sera and organ tissues (liver, brain, heart, lung, kidney) in krill meal diet groups (KM10, KM20, KM30) were significantly increased by adding krill meal in comparison with CG. The results indicate that a difficult to found toxicity to the liver from krill meal diet groups.

STUDIES ON THE UTILIZATION OF ANTARCTIC KRILL 3. Processing ad Quality Evaluation of Salted and Fermented Krill (남대양산 크릴의 이용에 관한 연구 3. 크릴젓의 제조와 그 품질 평가)

  • PARK Yeung-Ho;LEE Eung-Ho;LEE Kang-Ho;PYEUN Jae-Hyeung;OH Hoo-Kyu;BYUN Dae-Seok
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.13 no.2
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    • pp.81-87
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    • 1980
  • As a part of the experiments on-the utilization of krill, Euphausia superba, general composition, pH, volatile basic nitrogen, amino-N, and free individual amino acid were analyzed for invertigating the processing condition and quality factors in the salted and fermented krill. The results ascertained were shown that the propel concentration of salt was $ 22-27\%$ and addition of $3.9-5.9\%$ of ethyl alchool contributed to improve flavor and appearance of the salted and fermented krill. The amino-N of the salted and fermented krill showed a rapid increase as much as 3.2 times that of fresh krill. Free amino acid composition, aspartic acid, leucine, tyrosine, isoleucine and glutamic acid which were poor in fresh frozen krill showed a fast increasing tendency, whereas glycine, proline, lysine, arginine and alanine which were abundant in fresh frozen krill showed a slow increasing tendency during the process of salted fermenting.

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STUDIES ON THE UTILIZATION OF ANTARCTIC KRILL 2. Processing of Paste Food, Protein Concentrate, Seasoned Dried Product, Powdered Seasoning, Meat Ball, and Snack (남대양산 크릴의 이용에 관한 연구)

  • PARK Yeung-Ho;LEE Eung-Ho;LEE Kang-Ho;PYEUN Jae-Hyeung;KIM Se-Kweun;KIM Dong-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.13 no.2
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    • pp.65-80
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    • 1980
  • Processing conditions of the krill products such as paste food, krill protein concentrate, seasoned dried krill, powdered seasoning, meat ball, and snack have been examined and the quality was evaluated chemically and organoleptically. In the processing of paste food, krill juice was yielded $71\%$ and krill scrap $29\%$. The yields of paste and broth from the krill juice showed $53\%$ and $43\%$, respectively. In amino acid composition of the krill paste, proline, glutamic acid, aspartic acid, lysine, and leucine were abundant, while histidine, methionine, tyrosine, serine and threonine were poor. The optimum condition for solvent extraction in the processing of krill protein concentrate was the 5 times repetitive extraction using isopropyl alcohol at $80^{\circ}C$ for 5 mins. The yield of krill protein concentrate when used fresh frozen materials was $10.2\%$ in isopropyl alcohol solvent and $8.8\% in ethyl alcohol, and when used preboiled frozen materials, the yield was $13.0\%$ in isopropyl alcohol and $11.8\%$ in ethyl alcohol. Amino acid composition of krill protein concentrate showed a resemblance to that of fresh frozen krill meat. In quality comparison of the seasoned dried krill, hot air dried krill was excellent as raw materials and sun dried krill was slightly inferior to hot air dried krill, but preboiled frozen krill showed the poorest quality. The result of quality evaluation for seasoning made by combination of dried powdered krill, parched powdered sesame, salt, powdered beef extract, monosodium glutamate, powdered red pepper and ground pepper showed that the hot air dried krill was good in color and sundried krill was favorable in flavor. When krill meat ball was prepared using wheat flour, monosodium glutamate and salt as side materials, the quality of the products added up to $52\%$ of krill meat was good and the difference in quality upon the results of the organoleptic test for raw materials was not recognizable between fresh frozen and preboiled frozen krill. In the experiment for determining the proper amount of materials such as dried Powdered krill, $\alpha-starch$, sweet potato starch, sugar, salt, monosodium glutamate, glycine, potassium tartarate, ammonium bicarbonate, and sodium bicarbonate in processing krill snack, sample B(containing $7.7\%$ of dried powdered krill) and sampleC (containing $10.8\%$ of dried powdered krill) showed the most palatable taste from the view point of organoleptic test. Sweet potato starch in testing side materials was good in the comparison of suitability for processing krill snack. Corn starch and kudzu starch were slightly inferior to sweet potato starch, while wheat flour was not proper for processing the snack. In the experiment on frying method, oil frying showed better effect than salt frying and the suitable range of frying temperature was $210-215^{\circ}C$.

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남극 남쉐틀란드 군도 주변 해역의 크릴 분포 및 자원량

  • 강돈혁;이윤호;신형철;나정열
    • Proceedings of the Korean Society of Fisheries Technology Conference
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    • 2001.05a
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    • pp.391-392
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    • 2001
  • 남극 크릴(Antarctic krill, euphausia superba)은 남극해의 생태계 피라미드의 하위부분을 차지하고 있지만 동물플랑크톤과 고래, 어류, 펭귄, 조류 등의 상위 포식자들을 연결하는 중요한 연결고리의 역할을 하고 있다. 많은 생체량과 남극해 전체에 골고루 분포하고 있는 크릴은 생태계 자체의 연구뿐만 아니라 수산자원 연구의 중요한 부분을 차지하고 있으므로 분포 위치, 자원량에 대한 연구가 최근 들어 활발히 진행되고 있다. (중략)

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STUDIES ON THE UTILIZATION OF ANTARCTIC KRILL 1. Compositional Characteristics of Fresh Frozen and Preboiled Frozen Krill (남대양산 크릴의 이용에 관한 연구 1. 크릴의 식품원료학적인 성상)

  • PARK Yeung-Ho;LEE Eung-Ho;LEE Kang-Ho;PYEUN Jae-Hyeung;RYU Hong-Soo;CHOI Su-An;KIM Seun-Bong
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.12 no.3
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    • pp.191-200
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    • 1979
  • For the use of antarctic krill as a fond protein source its compositional characteristics were investigated as the first part of the work includes other subjects such as processing of drill paste, concentrates, and fermented or seasoned product. In general composition of fresh frozen and preboiled frozen krill on board, the contents of crude fat and free amino nitrogen were higher in the former than in the latter which contained a high amount of ash. VBN was rather high as much as 37.6 and $26.4\;mg\%$ in both fresh frozen and preboiled krill. The pH of drill homogenates was 7.1 to 7.2 in both cases. Such a low pH might be attributed to a long term storage and temperature fluctuations during frequent transshipping. The amino acid competition of fresh frozen krill meat showed relatively high amount of glutamic acid, aspartic acid, lysine, proline, and leucine while methionine, histidine, serine, tyrosine, and phenylalanine were lower. Among the essential amino acids lysine and leucine were higher and methionine was lower. In tile composition of free amino acid proline, lysing, arginine, and alanine were higher comparatively to the contents of histidine, aspartic acid, serine, and threonine. It is noteworthy for nutritional qualification that tile essential amino acids particularly as lysine were abundant similarly to that of fishes. Heavy metal contents of krill meat 0.039 to 0.048 ppm as Hg, 0.06 to 0.11 ppm as Pb, less than 0.32 ppm as Zn, 0.008 to 0.012 ppm as Cd, 0.61 to 0.68 ppm as Fe, 0.87 to 1.37 ppm as Cu, and nondetective as Cr. A high Cu content seems to be resulted by tile blood pigment of crustacea. The ratio,1 of edible portion to non-edible portion were 37:63 in fresh frozen and 42:58 in preboiled frozen krill respectively. Release of drip after thawing was more in fresh frozen than in preboiled frozen drill marking $36\%$ and $24\%$ of both respectively.

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Effect of Experimental Diets Containing Krills on the Growth and Body Composition of Juvenile Black Rockfish Sebastes schlegeli (실험사료 중 크릴 첨가가 조피볼락 Sebastes schlegeli 치어의 성장 및 체성분에 미치는 영향)

  • Lee, HaeYoung;Nam, Myung-Mo
    • Korean Journal of Ichthyology
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    • v.32 no.2
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    • pp.70-77
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    • 2020
  • A feeding experiment was conducted to investigate the effects of replacement of dietary fish meal by frozen whole krill (FWK) and/or krill meal (KM) on growth performance and body composition of juvenile black rockfish, Sebastes schlegeli. The basal experimental diet (ED) contained 58.4% fish meal (FM) as a control, the other five EDs were formulated with the protein replacement ratio of fish meal by as 0, 10, 20, 30, and 40%, respectively (FWKM0, FWK10, FWK20, FWK20KM10, FWK20KM20 and FWK20KM20HP). Each diet was fed to juvenile rockfish initially weighing 3.09±0.02 g/fish in a flow-through system. The control ED containing 58.4% FM and 10% FWK diet showed significantly higher weight gain and feed efficiency than all the other EDs containing 20, 30, and 40% FWK and/or KM. But the survivals, whole-body moistures, crude proteins and lipids of black rockfish fed all EDs were similar in all EDs. The only whole-body ashes of juvenile black rockfish were significantly differentiated by feeding the various EDs containing different levels of FWK and/or KM with a protein and lipid levels adjustment. These results suggest that dietary frozen whole Antarctic krill and/or krill meal inclusions could not improve the growth but change the whole-body ashes in juvenile black rockfish. Therefore, this study further indicates that dietary more than 20% of FWK and/or KM supplementation could not be a potential source of animal protein to replace fishmeal in juvenile black rockfish.