Food and Fermentation Industries >

2012 , Vol. 38 >Issue 09: 69 - 72

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.09.040

Food and Fermentation Industries

Effect of Hot-air Drying on Fatty Acid Composition of Collichthys niveatus

  • Cen Qi-qiong ,
  • Zhang Yan-ping ,
  • Dai Zhi-yuan ,
  • Wang Hong-hai ,
  • Zhong Xiu-yu ,
  • Ding Hao-chen
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Online published: 2012-09-25

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Abstract

The fatty acid composition of Collichthys niveatus was analyzed by gas chromatography.23 fatty acids were detected.The main compoents are palmitic acid,hexadecenoic acid,oleic acid,eicosapentaenoic acid and docosahexaenoic acid.The effect of hot-air drying time and temperature on the change of the fatty acid composition was evaluated.Results showed that higher temperature and longer drying time would decrease the quantity of polyunsaturated acids.When the samples dry at 72℃,the drying time should be less than 6 hours.The quantity of polyunsaturated acids and the nutritional value of Collichthys niveatus kept well at 56℃ and 64℃.

Key words： Collichthys niveatus; hot-air drying; lipid oxidation; fatty acid

Cite this article

Cen Qi-qiong , Zhang Yan-ping , Dai Zhi-yuan , Wang Hong-hai , Zhong Xiu-yu , Ding Hao-chen . Effect of Hot-air Drying on Fatty Acid Composition of Collichthys niveatus[J]. Food and Fermentation Industries, 2012 , 38(09) : 69 -72 . DOI: 10.13995/j.cnki.11-1802/ts.2012.09.040

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