Study on astaxanthin degradation kinetics of Antarctic krill during cooking process
The nutritional components in Antarctic krill undergo varying degrees of degradation during the cooking process due to the influence of cooking conditions.In order to explore the effect of separated water cooking conditions on the stability of astaxanthin in Antarctic krill,the raw materials of Antarctic krill were thawed using flowing water,and then drained and placed in a constant temperature environment for separated water cooking.In the experiment,different cooking temperature and time parameters were set.Firstly,five different cooking temperatures of 60,70,80,90,and 100 ℃ were selected to investigate the effect of heating on the stability of astaxanthin.Secondly,five different cooking times of 1.0,3.0,5.0,7.0,and 9.0 minutes were set at each cooking temperature to investigate the effect of time factors on the stability of astaxanthin.Observe the relationship between changes in astaxanthin content and degradation rate by extending or reducing cooking time.A comprehensive analysis was conducted on the changes in moisture content,loss rate,and astaxanthin retention rate of Antarctic krill under different cooking conditions,and a corresponding astaxanthin degradation kinetics model was established.The experimental results showed that there was no significant change in the moisture content and cooking loss of astaxanthin at lower temperatures or shorter times.However,as the temperature rises or time prolongs,the retention rate of astaxanthin begins to show a downward trend.Under the experimental conditions,the maximum reduction in moisture content was only 2.06％,and the maximum loss rate during cooking was only 2.08％.Further analysis revealed that under cooking conditions of 60-100 ℃ and 1-9 minutes,the degradation of astaxanthin followed a first-order reaction kinetics model.The reaction rate constant was between 0.085 7 and 0.198 5 min-1,and the activation energy of the reaction was 21.62 kJ/mol.The time required to achieve 90％degradation was between 11.60 and 26.87 minutes.It was worth noting that as the temperature increases,the degradation rate of astaxanthin increases,while the half-life and the time required to reach 90％degradation decrease.This indicates that high temperature environments may accelerate the degradation of astaxanthin in Antarctic krill.The degradation of astaxanthin in Antarctic krill can be described by establishing a mathematical model:k=0.002 8 T-0.088 8(where k represents the reaction rate constant),which has a good fitting effect(R2=0.966 4).In summary,the results of this experiment have important reference value for understanding the stability of astaxanthin in Antarctic krill during cooking.These findings can provide theoretical basis for the processing and utilization of Antarctic krill products,and help develop appropriate treatment methods to maximize the preservation of their nutritional components and quality characteristics.
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