Effect of Basic Amino Acid Pretreatment on the Quality of Canned Antarctic Krill

The present study sought to evaluate the effect of basic amino acid (L-arginine (Arg), L-lysine (Lys), and L-histidine (His)) pretreatment on quality canned Antarctic krill. Additionally, changes in krill meat at different conditions processing stages were measured. Lys-pretreated exhibited 39.9% lower hardness, 19.8% chewiness, 47.2% thiobarbituric reaction substances (TBARS) compared control group. low-field nuclear magnetic resonance (LF-NMR) imaging (MRI) analyses revealed that showed a larger peak area immobile water higher pseudo-color image brightness. scanning electron microscopy (SEM) results microstructure group was broken disordered, while microstructural network more complete. This result indicated Lys effectively improved texture, water-holding capacity, color meat, protecting reducing degree oxidation. sensory evaluation Lys-treated had better flavor texture than other products. Overall, could be potential regulatory strategy for enhancing