WO2003000061A1 - Procede de transformation de crustaces et plus particulierement de krill antarctique et semi-produits obtenus par ce procede - Google Patents

Procede de transformation de crustaces et plus particulierement de krill antarctique et semi-produits obtenus par ce procede Download PDF

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Publication number
WO2003000061A1
WO2003000061A1 PCT/ES2001/000249 ES0100249W WO03000061A1 WO 2003000061 A1 WO2003000061 A1 WO 2003000061A1 ES 0100249 W ES0100249 W ES 0100249W WO 03000061 A1 WO03000061 A1 WO 03000061A1
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WO
WIPO (PCT)
Prior art keywords
krill
liquid
procedure
fraction
general
Prior art date
Application number
PCT/ES2001/000249
Other languages
English (en)
Spanish (es)
Inventor
Pavel Petrovich Pivovarov
Eugeniy Pavlovich Pivovarov
Original Assignee
Transucrania, S.A.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Transucrania, S.A. filed Critical Transucrania, S.A.
Priority to PCT/ES2001/000249 priority Critical patent/WO2003000061A1/fr
Publication of WO2003000061A1 publication Critical patent/WO2003000061A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish

Definitions

  • the present invention relates to a process for the transformation of crustaceans and particularly the Antarctic krill (Euphasia
  • Superba Dana consisting of obtaining two fractions, which we will call a liquid and a dense one, which can be used later, in different fields of industry.
  • the high nutritional value of krill is due to its high content of protein, fat and vitamins
  • a typical krill composition comprises between 77% and 83.5% by weight of water, between 11 and 13.5 % by weight of protein and between 1 and 7% by weight of fat.
  • Krill proteins contain 20 amino acids of which 10 are essential for man and are similar to other crustaceans.
  • the muscle tissue In the muscle tissue are 47% of the nitrogen substances and 13% of the total lipids, while the total body fluid contains 6% and 10% respectively of the mentioned substances.
  • the krill paste is obtained by means of a method that comprises the mechanical pressing thereof by means of an apparatus installed in the fishing boats, whereby a juice containing approximately 6% to 7% by weight of total proteins that coagulate is obtained. by heating at a temperature between 90 ° - 95 ° C resulting in an emulsion. The emulsion is separated from the aqueous phase and frozen in blocks.
  • the resulting paste due to the high temperatures used, is a product with low functional properties and is usually used as an additive for food concentrates.
  • the invention provides a process for the transformation of krill by separating it into two fractions: liquid and dense.
  • the fractionation and separation into two fractions is carried out by centrifugation or by aspiration of the liquid fraction, by vacuum suction, by pressing or by any other procedure, all of them must be secured the separation of the liquid fraction avoiding body disintegration.
  • the drained krill usually retains seawater (approximately 5%) that can transmit a slight bitter taste to the liquid fraction. However, this water is easily released from the krill when performing separation treatments in two fractions. Of not having Once the water has been drained, the first squeezed liquid is discarded (5% of the total weight of the krill destined for treatment).
  • the krill is arranged, for example, in a perforated drum centrifuge with holes smaller than the dimensions of the krill. It is centrifuged; the first squeezed liquid is discarded, 5% with respect to the total weight of the krill disposed in the drum, if the seawater has not been drained previously. The centrifugation is continued until the liquid contained by the krill is fully squeezed (20-25% of the total weight of the krill disposed in the drum). The liquid fraction obtained is the biological liquid (L.B.).
  • the dense fraction resulting from centrifugation (between 70 and 80% of total weight arranged in the drum) is composed of the krill bodies, which retain their anatomical integrity, and which will be used for subsequent transformations.
  • the biological liquid is passed through a clarifying centrifuge in order to eliminate all suspended substances that are produced during the separation treatment.
  • liquid fraction (L.B.) and dense fraction must be frozen (at temperatures of -20 ° C) or transformed, within a period not exceeding 2-2.5 hours from the moment of obtaining them.
  • Krill's biological fluid is a pale pink-pink liquid that contains about 79% of Water, 6% of nitrogen substances, 10% of lipids and 2.7% of mineral substances, has a pleasant taste and smell of fresh krill. Its pH ranges between 7.2 and 7.6.
  • nitrogenous substances 84.7% correspond to three protein compounds whose molecular weight amounts to 2,000,000, 600,000 - 700,000 and 20,000 - 30,000 mass units respectively.
  • the remaining nitrogenous substances correspond to non-protein nitrogen, including free amino acid nitrogen.
  • 40.2% corresponds to essential amino acids
  • LB gels at temperatures above 85 ° C resulting in isotropic gels with an average resistance level around (115 + 30) xlO "3 kg, which can be used as a basis for obtaining thermoformed products.
  • the lipids of L.B. are identical to those of whole krill and are composed of lecithin, isolecithin, monoglycerides, diglycerides, free and etherified fatty acids, among others.
  • fatty acids that make up these lipids 57% are unsaturated fatty acids, including 23% polyunsaturated fatty acids.
  • the content in carotenes and in the fat-soluble vitamins A and E amounts to 0.74 mg%, 195.6 mg% and 250.2 mg% respectively.
  • the following data represents the content of a heading in proteins and lipids, in 1000 g of whole krill, and in 200 g. of biological liquid (obtained from 1000 g. of krill):
  • the liquid fraction (biological liquid) thus obtained has a pale pink-pink color, with a characteristic smell and taste of fresh krill without appreciating seawater flavor.
  • the two fractions obtained are frozen at temperatures not exceeding -20 ° C.
  • the dense fraction is composed of krill that have not lost their appearance, nor their anatomical integrity.
  • the two fractions obtained, in the following 2.5 hours, are processed or frozen at temperatures not exceeding -20 ° C.
  • Example No. 1 The same as in Example No. 1 with the difference that seawater does not separate. 250 g of liquid fraction with a bitter taste and 750 g of dense fraction of a quality equal to that of Examples No. 1 and No. 2 are obtained.
  • the frozen krill is defrosted by exposing it to a stream of air at a temperature of 25 ° C.
  • a temperature of 25 ° C When the temperature of -2 ° C is reached within the block, the procedure described in Example No. 1 is applied. Similar results are obtained to those described therein.
  • Example No. 6 The same as in Example No. 6 with the difference that the krill is thawed until the temperature + 8 ° C is reached within the block. After the procedure described in Example No. 1, the liquid and dense fractions are obtained with the same characteristics as in the aforementioned Example.
  • Example No. 6 The same as in Example No. 6 with the difference that the liquid fraction is obtained after 1.5 hours from the moment of reaching the defrosting temperature. 200 g of liquid fraction and 750 g of dense fraction are obtained. Both products are characterized by their high organoleptic characteristics.
  • Example No. 5 The same as in Example No. 6 with the difference that the krill is defrosted until it reaches the temperature + 10 ° C and is kept at this temperature for more than 1 hour.
  • the liquid and dense fractions as well obtained have the same characteristics as in Example No. 5.
  • Example No. 6 The same as in Example No. 6 with the difference that the frozen krill is thawed until a temperature not exceeding -3 ° C is reached within the block. When centrifuging it, no liquid is squeezed, since the optimum degree of defrosting has not been achieved.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne un procédé de transformation du krill, consistant à capturer le krill, à essorer l'eau du krill par les moyens les plus adaptés, le liquide essoré équivalant approximativement à 5 % du poids du krill à traiter, (ou bien à utiliser du krill décongelé à une température comprise entre 2 et 8°C), à séparer le liquide obtenu en deux fractions, liquide et solide, dans un temps prédéterminé, et à éliminer les substances en suspension présentes dans la fraction liquide. Les deux fractions peuvent être congelées pour être utilisées ultérieurement.
PCT/ES2001/000249 2001-06-21 2001-06-21 Procede de transformation de crustaces et plus particulierement de krill antarctique et semi-produits obtenus par ce procede WO2003000061A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/ES2001/000249 WO2003000061A1 (fr) 2001-06-21 2001-06-21 Procede de transformation de crustaces et plus particulierement de krill antarctique et semi-produits obtenus par ce procede

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/ES2001/000249 WO2003000061A1 (fr) 2001-06-21 2001-06-21 Procede de transformation de crustaces et plus particulierement de krill antarctique et semi-produits obtenus par ce procede

Publications (1)

Publication Number Publication Date
WO2003000061A1 true WO2003000061A1 (fr) 2003-01-03

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Application Number Title Priority Date Filing Date
PCT/ES2001/000249 WO2003000061A1 (fr) 2001-06-21 2001-06-21 Procede de transformation de crustaces et plus particulierement de krill antarctique et semi-produits obtenus par ce procede

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Country Link
WO (1) WO2003000061A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007080515A1 (fr) * 2006-01-13 2007-07-19 Aker Biomarine Asa Extrait de krill prevenant la thrombose
CN102792998A (zh) * 2012-08-10 2012-11-28 中国水产科学研究院东海水产研究所 一种小型甲壳动物壳肉分离的方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4038722A (en) * 1975-03-14 1977-08-02 Nichiro Gyogyo Kaisha Ltd. Method for processing euphausia superba
JPS5558055A (en) * 1978-10-24 1980-04-30 Suisanchiyou Chiyoukan Treating of euphausiacea
RU2123269C1 (ru) * 1997-09-24 1998-12-20 Тихоокеанский научно-исследовательский рыбохозяйственный центр Способ безотходной комплексной переработки хитинсодержащего сырья

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4038722A (en) * 1975-03-14 1977-08-02 Nichiro Gyogyo Kaisha Ltd. Method for processing euphausia superba
JPS5558055A (en) * 1978-10-24 1980-04-30 Suisanchiyou Chiyoukan Treating of euphausiacea
RU2123269C1 (ru) * 1997-09-24 1998-12-20 Тихоокеанский научно-исследовательский рыбохозяйственный центр Способ безотходной комплексной переработки хитинсодержащего сырья

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Derwent World Patents Index; AN 1986-123430 *
DATABASE WPI Derwent World Patents Index; AN 2000-194074 *
MONTERO P., GOMEZ GUILLEN M.C.: "Recovery and functionality of wash water protein from krill processing", J. AGRIC. FOOD CHEM., vol. 46, 1998, pages 3300 - 3304 *
SUZUKI T.: "Tecnologia de las proteinas de pescado y krill", ED. ACRIBIA. ZARAGOZA, CAPITULO V, ISBN: 00001987, pages: 193 - 220 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007080515A1 (fr) * 2006-01-13 2007-07-19 Aker Biomarine Asa Extrait de krill prevenant la thrombose
CN102792998A (zh) * 2012-08-10 2012-11-28 中国水产科学研究院东海水产研究所 一种小型甲壳动物壳肉分离的方法

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