Academy of Agriculture, K. Królewicza 4, 71-550 Szczecin, Poland
Key words: protein concentrate, krill precipitate, functional properties, water capacity, dried krill powder, krill coagulate.
Physical, chemical and sensory properties of the protein concentrate produced from a frozen krill precipitate on board a vessel were examined. It was demonstrated that drying parameters exert fundamental influence on the quality of concentrates. The optimum drying time is 3-4 hours at a temperature of 65°C, or 2-3 hours at 85°C. Drying at 105°C is not recommended because of the deterioration of the quality of the concentrate, particularly its aroma and color. Water washing, applied after thawing a krill precipitate, induces an increase in the protein content, a reduction in the fat content and an improvement in the sensory properties of the concentrate; however, it also lowers its yield considerably (by around 30%).