Drying conditions of an enzymatic modified paste of anchovy in the lipid oxidation, available lisina and antioxidant activity of the product

作者：de Moraes Kelly; de Almeida Pinto Luiz Antonio

来源：Ciencia Rural, 2013, 43(3): 530-536.

• antioxidant activity
• convective drying
• Engraulis anchoita
• enzyme
• lipid oxidation

The aim of the work was to analyze the conditions of the convective drying of an enzymatic modified paste of anchovy (Engraulis anchoita) through the response surfaces methodology, and the responses were the lipid oxidation (TBA), reduction of the available lisina and loss of the specific antioxidant activity. The modified paste of anchovy was obtained through enzymatic hydrolysis of the fish muscular fraction (fillets) by Neutrase (R). In drying operation the air temperature (60, 70 and 80 degrees C) and the samples thickness (1.5, 2.5 and 3.5mm) were studied. The statistical analysis of the drying showed significant effects of the air temperature and samples thickness (P<0.05). The best drying condition was obtained in the air temperature of 60 degrees C and samples thickness of 2.5mm. In this condition the TBA index was of 0.93mg(MDA) kg(-1), available lisina reduction of 16% and loss of the specific antioxidant activity of 20.2%.

• 出版日期2013-3