Changes in Lipids of Boiled Dried Anchovy (Stolephorus heterolobus) during Practical Industrial Drying

Abstract

The purpose of the study aimed to investigate the effects of drying time on lipid oxidation in boiled dried anchovy. Lipids were extracted from boiled dried anchovy after various drying times to measure lipid oxidation and changes in lipid composition. The pH slightly decreased during the drying period (p≥0.05). Peroxide value (PV) of lipid increased rapidly within 6 hours (p<0.05) and then gradually increased up to 12 hours of drying. The accumulation of secondary oxidation products (p-Anisidine values, p-AV) was stable for 6 hours of drying (p≥0.05) and then increased significantly up to 12 hours of drying (p<0.05). During drying, no significant changes were observed in total lipid throughout the drying period (p>0.05). With increasing drying time, triglyceride (TG) and phospholipid (PL) contents decreased but free fatty acid (FFA) content significantly increased (p<0.05). Increase of FFA with decrease in triglyceride (TG) content was observed in proportion to drying time, suggesting that hydrolysis was induced during drying. These results suggested that during drying period lipid oxidation occurred along with hydrolysis.