Influence of lipid content and packaging methods on the quality of dried capelin (Mallotus villosus) during storage.

ABSTRACT: Capelin annual catch exceeds half a million tons in Iceland, with only a small quantity (<20%) of female with roe used for human food. There is a potential to use dried male capelin as a new product for human consumption, but its lipid content varies considerably (4-20% body weight). Earlier studies were more concentrated on the influence of drying conditions than the influence of storage conditions on the quality of dried fish, as dried fish are usually considered to be stable and safe during storage. Three batches of dried male capelin differing in lipid content were packaged and studied during 5 months storage at 22 ± 2 °C to establish appropriate lipid content at harvesting and product packaging method. Lipid composition, lipid hydrolysis and oxidation, sensory attributes and microbial

SUBMITTER: Cyprian OO 

PROVIDER: S-EPMC5306022 | biostudies-literature | 2017 Feb

REPOSITORIES: biostudies-literature