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Decreasing effect of fluoride content in Antarctic krill ( Euphausia superba) by chemical treatments.

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Title: Decreasing effect of fluoride content in Antarctic krill ( Euphausia superba) by chemical treatments.
Authors: Jung, Hae Rim1, Kim, Min‐A1, Seo, Yong‐Soo2, Lee, Yang‐Bong1, Chun, Byung‐Soo1, Kim, Seon‐Bong1
Source: International Journal of Food Science & Technology. Jun2013, Vol. 48 Issue 6, p1252-1259. 8p. 8 Graphs.
Subjects: Euphausia superba, Physiological effects of fluorides, Heating, Aminoguanidine, Hydrochloric acid, Fish as food, Betaine
Abstract: Decreasing effects of fluoride contents in Antarctic krill ( Euphausia superba) as affected by chemical treatments with and without heating were investigated. The used chemicals were Na OH, Na2 CO3, Na2 SO3, 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−1 in the whole body of krill ( WBK) and 294 ± 4 mg kg−1 in the peeled krill meat ( PKM) respectively. 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−1, which is the criteria recommended by FDA. Particularly, the treatment of betaine without heating showed the best reduction effect of 30 ± 6 mg kg−1, followed by carnitine (38 ± 17 mg kg−1), acetic acid (52 ± 1 mg kg−1), phosphoric acid (67 ± 2 mg kg−1) and hydrochloric acid (68 ± 1 mg kg−1). [ABSTRACT FROM AUTHOR]
Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
An: 87498837
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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Items – Name: Title
  Label: Title
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  Data: Decreasing effect of fluoride content in Antarctic krill ( Euphausia superba) by chemical treatments.
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  Data: <searchLink fieldCode="AR" term="%22Jung%2C+Hae+Rim%22">Jung, Hae Rim</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Kim%2C+Min‐A%22">Kim, Min‐A</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Seo%2C+Yong‐Soo%22">Seo, Yong‐Soo</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Lee%2C+Yang‐Bong%22">Lee, Yang‐Bong</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Chun%2C+Byung‐Soo%22">Chun, Byung‐Soo</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Kim%2C+Seon‐Bong%22">Kim, Seon‐Bong</searchLink><relatesTo>1</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22International+Journal+of+Food+Science+%26+Technology%22">International Journal of Food Science & Technology</searchLink>. Jun2013, Vol. 48 Issue 6, p1252-1259. 8p. 8 Graphs.
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  Data: <searchLink fieldCode="DE" term="%22Euphausia+superba%22">Euphausia superba</searchLink><br /><searchLink fieldCode="DE" term="%22Physiological+effects+of+fluorides%22">Physiological effects of fluorides</searchLink><br /><searchLink fieldCode="DE" term="%22Heating%22">Heating</searchLink><br /><searchLink fieldCode="DE" term="%22Aminoguanidine%22">Aminoguanidine</searchLink><br /><searchLink fieldCode="DE" term="%22Hydrochloric+acid%22">Hydrochloric acid</searchLink><br /><searchLink fieldCode="DE" term="%22Fish+as+food%22">Fish as food</searchLink><br /><searchLink fieldCode="DE" term="%22Betaine%22">Betaine</searchLink>
– Name: Abstract
  Label: Abstract
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  Data: Decreasing effects of fluoride contents in Antarctic krill ( Euphausia superba) as affected by chemical treatments with and without heating were investigated. The used chemicals were Na OH, Na2 CO3, Na2 SO3, 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−1 in the whole body of krill ( WBK) and 294 ± 4 mg kg−1 in the peeled krill meat ( PKM) respectively. 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−1, which is the criteria recommended by FDA. Particularly, the treatment of betaine without heating showed the best reduction effect of 30 ± 6 mg kg−1, followed by carnitine (38 ± 17 mg kg−1), acetic acid (52 ± 1 mg kg−1), phosphoric acid (67 ± 2 mg kg−1) and hydrochloric acid (68 ± 1 mg kg−1). [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1111/ijfs.12084
    Languages:
      – Code: eng
        Text: English
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        PageCount: 8
        StartPage: 1252
    Subjects:
      – SubjectFull: Euphausia superba
        Type: general
      – SubjectFull: Physiological effects of fluorides
        Type: general
      – SubjectFull: Heating
        Type: general
      – SubjectFull: Aminoguanidine
        Type: general
      – SubjectFull: Hydrochloric acid
        Type: general
      – SubjectFull: Fish as food
        Type: general
      – SubjectFull: Betaine
        Type: general
    Titles:
      – TitleFull: Decreasing effect of fluoride content in Antarctic krill ( Euphausia superba) by chemical treatments.
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            NameFull: Jung, Hae Rim
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            NameFull: Kim, Min‐A
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            NameFull: Seo, Yong‐Soo
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            NameFull: Lee, Yang‐Bong
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            NameFull: Chun, Byung‐Soo
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            – D: 01
              M: 06
              Text: Jun2013
              Type: published
              Y: 2013
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              Value: 48
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            – TitleFull: International Journal of Food Science & Technology
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