Invasive Species Compendium

Detailed coverage of invasive species threatening livelihoods and the environment worldwide

Abstract

Changes in EPA and DHA levels during manufacture of dried fish and shellfish.

Abstract

Horse mackerel (Trachurus japonicus), frog flounder (Pleuronichthys cornutus), Japanese whiting (Sillago japonica), hard clam (Meretrix lusoria), arkshell (Scapharca broughtoni) and scallop (Patinopecten yessoensis) were subjected to various drying processes to investigate the effects on eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) levels. Drying by hot drier, far infrared and microwave ovens were examined. On each sample, lipid content per unit weight increased as water content decreased. Percentages of EPA and DHA in the lipids were not affected, and the peroxide value in the case of far infrared and microwave drying did not impair the quality. It is concluded that dried fish products contain larger amounts of EPA and DHA than their fresh equivalents and so may be effective as functional foods.