INFLUENCE OF LIPID CONTENT AND BLANCHING ON CAPELIN (MALLOTUS VILLOSUS) DRYING RATE AND LIPID OXIDATION UNDER LOW TEMPERATURE DRYING

摘要

The drying characteristics and lipid oxidation in brined and blanched wholerncapelin were studied during controlled low temperature drying to establish therninfluence of lipid content and blanching. Drying characteristics (moisturerncontent, drying rate and water activity) and lipid oxidation indicators (PV, TBARSrnand color) were determined. Drying was influenced by blanching as well as thernlipid level. Moisture content at equilibrium for brined and blanched high lipidrndried capelin was 20 and 13% (aw, 0.69 and 0.62), whereas counterpart low lipidrngroups had 19 and 11% (Aw, 0.67 and 0.59) accordingly after 184 h of drying.rnChanges in PV, TBARS and color were observed as drying progressed with brinedrncapelin exhibiting more stability in the attributes than blanched capelin. Blanchedrnand low lipid capelin dried faster; however, blanching resulted to increased yellownessrncolor making it unpopular for capelin drying.