Peer-reviewed articles

Stability of Fish Powder Made from Saithe (Pollachius virens) as Measured by Lipid Oxidation and Functional Properties

Authors: Margrét Bragadóttir, Eyjólfur Reynisson, Kristín A. Þórarinsdóttir, Sigurjón Arason

Version: Journal of Aquatic Food Product Technology

Publication year: 2007


Lipid oxidation and functional properties were monitored in spray dried fish powder made from saithe (Pollachius virens) by-products. The fresh powder exhibited slight antioxidant activity in a model system of linoleic acid emulsion. The freshly made powder had low lipid extract-ability in polar solvents and over 30% free fatty acids (FFA). Further lipid oxidation took place during storage, independent of storage temperatures. Functional properties measured by color changes, water-binding capacity, apparent viscosity and protein solubilty changed more during storage at 30 ° C than 0 ° C.

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