Krill Hydrolyzed End-Products

Preliminary Tests (2000)

00001Several tests and research on krill hydrolysis have run by Tharos in the last 4 seasons (1996 – 2000). There is indeed valid and conflicting evidence to the prevailing knowledge thatenzymatic hydrolysis is a safe, cost-effective, highly efficient and sole procedure applicable for on-board operations. Tharos research shows something different. Several tests have been conducted using various types of processing procedures and enzymes. Multiple samples were drawn, always keeping the same working conditions such as temperature and time. Krill was at all times sampled very fresh (with Tharos’ own freshness protocol). Grinding krill was researched plus several water added conditions in volume, temperature and concentration. Tharos has analyzed minced krill (with a knife); fresh whole krill only; Minced + AMK-01: fresh minced krill plus papain; with and without heads; Pulp without shells grinded and passed through a sieve; Pulp + AMK-01 on krill pulp without shells grinded and passed through a sieve + 0.2% papain, etc. Preliminary results confirm that (a) krill hydrolysis is achievable onboard trawlers; (b) the type of enzyme does not necessarily affect positively the yield and end-product quality; (c) Enzymes activity varies throughout the season; (d) no-enzymes hydrolysis proves achievable subject that very specific processing conditions are met in terms of season + processing equipment and temperatures. Its effect in onboard processing costs can become dramatic.

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