화학적 처리에 의한 남극크릴의 불소 저감 효과

Abstract

Decreasing effect of fluoride contents in Antarctic krill (Eupgausia superba) as affected by chemical treatments with and without heating were investigated. The used chemicals were NaOH, Na2CO3, Na2SO3, citric acid, acetic acid, phosphoric acid, HCl, ethanol, lysine, aminoguanidine, arginine, carnitine, betaine and creatine. Fluoride contents per dry weight were 788 ±10 mg/kg in the whole body of krill (WBK) and 294±4 mg/kg in the peeled krill meat (PKM), respectively. In the whole body weight of krill, the head represented highest proportion of 37%, and the meat, body shell, leg and tail occupied 33%, 20%, 7% and 3% respectively. The fluoride content per the unit weight was represented highest in the body shell as it was measured as 1,397±10 mg/kg. When WBK was treated with chemicals with and without heating or thawed, fluoride was not decreased. On the other hand, when the PKM was treated with chemicals without heating was remarkably decreased to less than 100 mg/kg which is the criteria recommended by FDA. Particularly, the treatment of betaine without heating showed the best reduction effect of 30±6 mg/kg, followed by carnitine (38±17 mg/kg), acetic acid (52±1 mg/kg), phosphoric acid (67±2 mg/kg) and hydrochloric acid (68±1 mg/kg).