The effect of UV drying method on lipit peroxidation in dried fish production

The increase in the world population and the limited food resources have increased the importance of using these resources more efficiently. Meat products and meat have a very important place in human nutrition. Meat products and meats are highly sensitive foodstuffs against physical, chemical and microbiological spoilage. The breakdown of carbohydrates, fats and proteins in the meat composition causes negative effects on human health, bad taste and odor. In addition to being hygienic and economical, the foodstuff should contain carbohydrates, fats, proteins, vitamins and minerals in sufficient and balanced proportions. Fisheries are food products with these characteristics, and fish are in the first place in this food group. One of the elements that makes fish meat the most valuable is that it contains unsaturated fats, an important energy-giving nutrient, in appropriate amounts. Foods containing high concentrations of unsaturated fatty acids are extremely sensitive to lipid peroxidation. Lipid peroxidation is a chain reaction that causes loss of colour, flavour, aroma, texture and nutritional value in foods and the formation of peroxidation products. In this way, chain reactions take place in the form of photo-oxidatives or by autocatalysis mechanisms of free radicals. One of the most important changes that determine the quality of fish and its products and limit the shelf life is lipid peroxidation. In the historical process, it is seen that traditional methods such as salting, drying, smoking, fermentation and canning have been used to prevent meat from spoiling and to extend its shelf life. New processing methods are being developed in order to prevent lipid peroxidation and preserve their nutritional values in fish and fish products. For this purpose, it is thought that ultraviolet light applications, which are widely used in the production of dried fish and its products, and in the production processes of various foodstuffs, can be utilized. It is thought that different doses of ultraviolet light applications can be used in dried fish and its products, which reduce lipid oxidation levels and do not adversely affect their sensory properties.