Abstract:To investigate the effects of different drying methods on key nutritional indicators of Antarctic krill meals，this study analyzed the basic nutritional composition，thiobarbituric acid （TBA） value，acid value as well as hydrolysate contents of fatty acids，phosphatidyl cholines （PC），phosphatidylethanolamine （PE） and astaxanthin under varying drying conditions.The results showed that the contents of astaxanthin，PC，PE，fatty acids （including saturated，monounsaturated and polyunsaturated fatty acids），eicosapentaenoic acid （EPA）and docosahexaenoic acid （DHA） decreased significantly after cooking and hot air drying （HD），while the content of total fatty acids （FAs） reduced and TBA value increased.These findings indicate that temperature substantially influences lipid hydrolysis and oxidation.Moreover，vacuum freeze drying （FD） effectively inhibited lipid autooxidation，whereas cooking treatment notably slowed down the enzyme-catalyzed hydrolysis of phospholipids.In summary，cooking and FD treatments help maintain the nutritional quality of krill meals，while HD treatment may lead to nutrient loss.