Composition and chemical changes during storage of fish meal from capelin (Mallotus villosus)

The stability of fish meal depends on processing and storage conditions, but habitat and seasonal variations in composition and naturally occurring anti- and pro-oxidants may be equally important. Capelin meal from four different seasons was examined by measuring chemical composition and monitoring lipid oxidation during storage. The results revealed that lipid content was high in the summer but low in the spring. It was further demonstrated that among naturally occurring antioxidants, astaxanthin was high during summer, whereas alpha-tocopherol was highest in spring. Mineral content varied, with a high copper content in the summer, whereas iron, selenium, and zinc were highest in the winter. Measurements on the stability of capelin meal indicated a decrease in peroxide values, oxygen uptake, and thiobarbituric acid reactive compounds with storage, whereas browning and CO concentration increased with time. Rancidity was highest in autumn, but free fatty acids were highest during spring and summer.