Lipolysis post mortem in North Atlantic krill

• 1.1. Three common species of North Atlantic krill, Meganyctiphanes norvegica (M. Sars), Thysanoessa inermis (Krøyer) and T. raschii (M. Sars), have been stored at 0°C post mortem, and the lipolytic activity followed by measuring changes in the lipid composition during storage.
• 2.2. Both phosphoglycerides and triacylglycerols were subjected to extensive hydrolysis with the formation of free fatty acids in all krill species examined, whereas wax esters, constituting a considerable proportion of the lipids in the Thysanoessa species, were not hydrolysed at all.
• 3.3. In M. norvegica the triacylglycerols and phosphoglycerides were hydrolysed at similar rates, whereas in T. inermis and T. raschii the phosphoglycerides were hydrolysed most rapidly.
• 4.4. For all krill species examined, the rate of production of free fatty acids was nearly constant during the initial phase of storage, and subsequently declined on prolonged storage.
• 5.5. At the end of the storage period of 16–24 days, the free fatty acids constituted about 35% of the total lipid in M. norvegica, and about 50% in the Thysanoessa species.
• 6.6. The rate of production of free fatty acids was about the same in all the three species of krill and seemed to be independent of the total lipid content.