Antioxidative Production of Fish Meal Using Superheated Steam Heating and Plant Biomass as Antioxidant

Abstract

I used superheated steam (SHS) to prevent autoxidation of fish oil during heating. MeOH extract of sasa leaf (Sasa senanensis Rehder) suppressed fish oil acid value from increasing. This effectiveness was dependent on polyphenol content. Lipids of fish meal with alcohol extract of biomass plant (sasa leaf, buckwheat sprout) added were equally stable or had higher stability, but relative acid value was compounded by addition of sasa leaf powder. The addition of plant biomass made a difference to antioxidant effectiveness for fish meal storage. However, heating by SHS increased the tendency of browning of fish meal. It was suggested that combination of SHS and phytochemical components as an antioxidant would be useful for antioxidative production of fish meal.