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Stability of n-3 fatty acids of fish protein concentrate during drying and storage.

Author(s) : BORQUEZ R., KOLLER W.-D., WOLF W., SPIESS W. E. L.

Type of article: Article

Summary

Results indicate that an increase in water content of fish protein concentrate has a marked inhibitory effect of oxidative reactions. The inhibitory effect of water is most pronounced at higher water activity and the kinetics of oxidation can be represented in the initial stage by the decomposition of unsaturated fatty acids. The kinetic constants were evaluated as a function of moisture and temperature. The rate of n-3 fatty acids oxidation during drying was influenced by the rate of diffusion of oxygen through the material. The use of an antioxidant prior to drying of fish protein concentrate provides a good protection.

Details

  • Original title: Stability of n-3 fatty acids of fish protein concentrate during drying and storage.
  • Record ID : 1998-1768
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 30 - n. 5
  • Publication date: 1997

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