At pH 6.50, 0.290.01 mg astaxanthin kg1
mince was extracted and, at pH 7.50, 1.120.17 mg
astaxanthin kg1 mince was extracted. At the most,
29% of total carotenoid content was solubilised. The
correlation between the total amount of extracted
proteins and total amount of extracted astaxanthin was
rather high (R2=0.82).