Extrusion of Antarctic krill (Euphausia superba) meal and its effect on oil extraction

Fa Wen Yin, Xiao Yang Liu, Xin Ru Fan, Da Yong Zhou, Wen Si Xu, Bei Wei Zhu, Yoshi Yuki Murata

Research output: Contribution to journalArticlepeer-review

62 Citations (Scopus)


Summary: Antarctic krill meal as well as mixed krill meal and starches were extruded through a twin-screw extruder. The extrudates were hard and porous agglomerates. The pellets still showed intact structure without obvious disintegration in response to hexane extraction. The oil recovery rates for raw krill meal and the extrudate of single krill meal were 55.08% and 59.08%, respectively. For extrudates, oil recovery rate increased along with the increasing additive amount of starches, with a maximum of 83.13%. Oil extracted from raw krill meal contained 49.30% of triglycerides (TG), 44.16% of phospholipids (PL), 1.45% of free fatty acids (FFA) and 4.69% of cholesterols (CHO). Meanwhile, polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA) and saturated fatty acids (SFA) account for 20.89%, 37.84% and 41.27% of the total fatty acids, respectively. By contrast, oils extracted from extrudates contained more TG but less PL and more SFA but less PUFA.

Original languageEnglish
Pages (from-to)633-639
Number of pages7
JournalInternational Journal of Food Science and Technology
Issue number3
Publication statusPublished - Mar 1 2015


  • Extraction/separation
  • Extrusion
  • Fatty acid
  • Krill meal
  • Oils
  • Phospholipids

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering


Dive into the research topics of 'Extrusion of Antarctic krill (Euphausia superba) meal and its effect on oil extraction'. Together they form a unique fingerprint.

Cite this