Composition and Chemical Changes during Storage of Fish Meal from Capelin (Mallotus villosus)

Margrét Bragadóttir, Heida Pálmadóttir, Kristberg Kristbergsson*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

26 Citations (Scopus)


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 α-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.

Original languageEnglish
Pages (from-to)1572-1580
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Issue number6
Publication statusPublished - 24 Mar 2004

Other keywords

  • Capelin (Mallotus villosus)
  • Composition
  • Fish meal
  • Lipid oxidation
  • Quality


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