Composition and Chemical Changes during Storage of Fish Meal from Capelin (Mallotus villosus)

• Published in: Journal of agricultural and food chemistry Vol. 52; no. 6; pp. 1572 - 1580
• Main Authors: Bragadóttir, Margrét, Pálmadóttir, Heida, Kristbergsson, Kristberg
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 24.03.2004
• Subjects: Animals; Antioxidants - analysis; Biological and medical sciences; Fatty Acids - analysis; Fish and seafood industries; Fish Products - analysis; Food industries; Food Preservation; Fundamental and applied biological sciences. Psychology; Lipid Peroxidation; Lipids - analysis; Mallotus villosus; Marine; Odorants - analysis; Salmoniformes; Seasons; Trace Elements - analysis; Vertebrata; Pisces; Quality; Fish meal; Mallotus villosus; Lipids; Chemical composition; Oxidation; Chemical storage
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf034677s

The stability of fish meal depends on processing and storage conditions, but habitat and seasonal variations in composition and naturally occurring anti- and pro-oxidants may be equally important. Capelin meal from four different seasons was examined by measuring chemical composition and monitoring lipid oxidation during storage. The results revealed that lipid content was high in the summer but low in the spring. It was further demonstrated that among naturally occurring antioxidants, astaxanthin was high during summer, whereas α-tocopherol was highest in spring. Mineral content varied, with a high copper content in the summer, whereas iron, selenium, and zinc were highest in the winter. Measurements on the stability of capelin meal indicated a decrease in peroxide values, oxygen uptake, and thiobarbituric acid reactive compounds with storage, whereas browning and CO concentration increased with time. Rancidity was highest in autumn, but free fatty acids were highest during spring and summer. Keywords: Fish meal; capelin (Mallotus villosus); composition; lipid oxidation; quality