Findings from LIKE-A-PRO Project, WP2, Task 2.1: Optimization of sensory and nutritional quality of krill protein for the development of novel food ingredients

Optimization of sensory and nutritional quality of krill protein for the development of novel food ingredients Due to the active search for alternative protein sources for human consumption, functional and nutritional products could/should? be developed from novel or underutilized marine resources. The nutritional and functional quality, as well as sensory and safety characteristics of such novel products are some of the main parameters to define their possible applications for human consumption and final acceptance by the consumers. Antarctic krill (Euphausia superba) protein concentrate has been produced by the Norwegian company Rimfrost. After enzymatic hydrolysis, the fat and shell fractions were separated, ultrafiltrated and spray dried. The physicochemical composition of the krill protein ingredient was 0,2 % fat, 3,9 % water content, 11,5 % ash, 78,2 % protein. All essential amino acids were present in the krill protein, and the ratio of essential to non-essential amino acids was 0,61. The peptide profiling of the concentrate by UPLC showed a predominant amount of peptides with MW below 5kDa. Antioxidant capacity in the initial ingredient was confirmed by ORAC and DPPH methods. The protein concentrate has further been submitted to deodorization trials by supercritical fluid extraction, as to reduce the initial content of Trimethylamine (TMA). Krill protein could thus be considered for inclusion as future food ingredient in the human diet.