Antarctic krill is the single species with the largest biomass found on earth. Antarctic krill is at the center of the Southern Ocean food chain and is the main food for whales, seals, penguins and other animals.
Due to overfishing, traditional fish resources are declining, traditional fishing grounds are disappearing, fishing seasons are not obvious, and the aquatic products that lakes and other natural waters can provide have become saturated. In the context of the continued decline of global fishery resources, Antarctic krill is expected to become the largest protein resource bank in the future for mankind.
Antarctic krill is typically high-protein and low-fat. Compared with meats such as tuna and beef, Antarctic krill has a higher protein content, reaching 16.31%. The mineral content of krill is 2.76%, which is higher than that of Japanese shrimp (1.6%) and clams (2.2%). And its protein hydrolysate has a rich variety of amino acids, including 18 amino acids, including 8 essential amino acids required by the human body. And it contains 8 kinds of amino acids necessary for the human body, and the content of unsaturated fatty acids accounts for 70.36% of the total fatty acid, which also includes linoleic acid, which is necessary for the human body.
However, because the fluoride level in the crustacean of polar krill is very high, after the Antarctic krill is caught, the fluorine element will be transferred to the meat under the action of endogenous enzymes, causing the fluorine content in the body of Antarctic krill to increase. Therefore, the processing speed needs to be fast, otherwise, it is inappropriate for human consumption. Therefore, krill are generally processed directly on the fishing vessel. For example, processed into shrimp meal, used as feed and bait and aquatic food for sports fisheries, or used as a nutritional supplement for krill oil or extract products. There are also peeled krill tail meat, krill cake, krill flakes, etc. that can be eaten directly.
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