Tharos has tested several krill oil working procedures, among them storage stability performance of on-board processed krill oil made out from the dried krill meal processing. Tests have considered storage temperature, natural and artificial antioxidants and other preserving methods and their effect on quality and pigment content. Nitrogen barrier is a good stabilizing compound. Low temperatures as well as light control are also powerful damage-control procedures. Antioxidants do not necessarily prove to be the only-one stability procedure to use, as the preliminary data is not conclusive on this. This report covers all this and other significant aspects that affect krill oil stability.
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