Suppression of lipid deterioration in boiled-dried anchovy by coating with fish gelatin hydrolysates

Abstract

This study was conducted to optimize the processing conditions of coating for preventing oxidation using response surface methodology (RSM) and to investigate the quality improvement of coated boiled-dried anchovy. RSM showed that the optimum ultrafiltrates from the second rockfish skin gelatin hydrolysate (FGH) concentration (%) and pre-drying time (min) for boiled anchovy were 4.6% and 180 min, respectively. Immediately after drying, the peroxide value (POV) and TBA value of the coated boiled-dried anchovy were significantly lower than those of the uncoated anchovy. In both coated and uncoated boiled-dried anchovies, the POV and TBA values increased during storage, whereas the polyunsaturated fatty acid (PUFA) ratio of the boiled-dried anchovy decreased. Variation in these values was lower for the coated samples than for the uncoated samples. Thus, the coating on boiled-dried anchovy may be effective for preventing lipid oxidation. Practical applicationsThis manuscript addresses the problem of lipid oxidation in boiled-dried anchovy. The boiled-dried anchovy are important dried seafood in Korea. However, the quality of boiled-dried anchovy quickly decreased by lipid oxidation during processing, storage and distribution. This study has focused on the suppression of lipid deterioration in boiled-dried anchovy. According to the results of this study, lipid deterioration of the boiled-dried anchovy suppressed by coating invisible edible film from fish gelatin hydrolysates. Therefore, invisible edible film from fish gelatin hydrolysates could be used for the suppression of lipid deterioration in dried fish.