Peer-reviewed articles

Influence of Lipid Content and Blanching on Capelin (Mallotus villosus) Drying Rate and Lipid Oxidation under Low Temperature Drying

Authors: Cyprian, O., Van Nguyen, M., Sveinsdottir, K., Jonsson, A., Thorkelsson, G., Arason, S.

Version: Journal of Food Processing and Engineering

Publication year: 2016


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

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