Effects of different baking methods on protein oxidation and <i>in vitro</i> digestibility of Antarctic krill (<i>Euphausia superba</i>) chips

Abstract This experiment was conducted to study the effect of different baking methods on the protein oxidation and in vitro digestion characteristics of Antarctic krill chips. This experiment used Antarctic krill as the main raw material to produce a new type of baked chips. The krill was treated with electric baking pan (180 °C) and oven (130 °C), and the raw meat was used as the control. The results showed that the degree of protein oxidation increased significantly due to the increase of carbonyl and Schiff bases in both groups. Compared with the control group, the sulfhydryl groups first increased and then decreased during heat treatment. And electric baking pan groups have a greater degree of protein oxidation as the change of sulfhydryl groups was greater. The protein digestibility and hydrolysis degree of the oven group were 62.17% and 20.35%, respectively, which were higher than that of the electric baking pan group. And the particle size of oven group was smaller than that of electric baking pan group at different digestion phases. According to the results, oven was recommended as the better choice of baking krill chips.