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

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

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dc.contributor.author Chotimarkorn, Chatchawan
dc.contributor.author Sutthirak, Pornpong
dc.contributor.author Punvichai, Teerasak
dc.date.accessioned 2019-02-12T04:50:39Z
dc.date.available 2019-02-12T04:50:39Z
dc.date.issued 2019-02-12
dc.identifier.other มหาวิทยาลัยราชภัฏสวนสุนันทา
dc.identifier.uri http://hdl.handle.net/123456789/1665
dc.description The 80th Anniversary of Suan Sunandha Rajabhat University “International Conference on Innovation, Smart Culture and Well-Being” th_TH
dc.description.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. th_TH
dc.description.sponsorship มหาวิทยาลัยราชภัฏสวนสุนันทา th_TH
dc.language.iso th th_TH
dc.relation.ispartofseries งานวิจัยปี 2561;
dc.subject Oxidation, Hydrolysis, Drying, Anchovy th_TH
dc.title Changes in Lipids of Boiled Dried Anchovy (Stolephorus heterolobus) during Practical Industrial Drying th_TH
dc.type Article th_TH


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