Drying conditions of an enzymatic modified paste of anchovy in the lipid oxidation, available lisina and antioxidant activity of the product/Condicoes de secagem de uma pasta de anchoita modificada enzimaticamente na oxidacao lipidica, lisina disponivel e atividade antioxidante do produto

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 antioxidan...

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Bibliographic Details
Published in:Ciência rural 2013-03, Vol.43 (3), p.530
Main Authors: de Moraes, Kelly, Pinto, Luiz Antonio de Almeida
Format: Article
Language:Spanish
Subjects:
Antioxidants
Enzymes
Hydrolysis
Oxidation-reduction reaction
Pasta products
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Summary: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®. In drying operation the air temperature (60, 70 and 80°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°C and samples thickness of 2.5mm. In this condition the TBA index was of 0.93[mg.sub.MDA] [kg.sup.-1], available Usina reduction of 16% and loss of the specific antioxidant activity of 20.2%.
ISSN:0103-8478