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Effects of drying process on biochemical and microbiological quality of silverside (fish) Atherina lagunae
Author(s) -
Selmi Salah,
Bouriga Nawzet,
Cherif Mourad,
Toujani Mohsen,
Trabelsi Monia
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02249.x
Subject(s) - thiobarbituric acid , food science , polyunsaturated fatty acid , chemistry , fish oil , palmitic acid , fatty acid , mesophile , peroxide value , fish <actinopterygii> , biochemistry , biology , antioxidant , lipid peroxidation , bacteria , fishery , genetics
Summary Changes in biochemical and microbiological quality of silverside during two drying process were investigated. Total fatty acid and amino acid contents in silverside were 5.42 and 10.9 g 100 g −1 fresh sample, respectively, in which, palmitic acid and glutamic acid were the most abundant. N‐3 and n‐6 polyunsaturated fatty acids (PUFA) levels were 0.59 and 0.62 g 100 g −1 fresh silverside respectively. After hot air and solar drying treatments, Peroxide value and thiobarbituric acid reactive substances of the total lipids increased significantly ( P < 0.05) to reach 2.58 and 3.41 meq active O 2 kg −1 oil and 0.87 and 1.27 mg MA kg −1 oil, respectively. Fatty acid profile of non‐polar lipid remains unchanged during experimental drying process. However, PUFA (% of total fatty acids) of polar lipid decreased significantly ( P < 0.05) during both drying process with lower levels in solar drying process. Drying conditions had a significant effect on the microbiological quality. Therefore, mesophiles and total coliforms increased within drying treatment with higher counts in solar drying process.