| Summary: | Thesis (M.S.) University of Alaska Fairbanks, 2012 Fish heads are generally considered as unsuitable byproducts for human consumption in the United States. The initial objective was to compare the moisture content and water activity levels on dried pink salmon (Oncorhynchus gorbuscha) and dried red salmon (O. nerka) using different temperature and time integration. The secondary objective was to compare shelf life characteristics, rancidity and mold growth, between dried pink dried salmon and dried Pacific cod (Gadus macrocephalus) heads stored for up to 180 days at the ambient temperature (21°C) for East African seafood markets. The third objective was to assess the antioxidant effects for frozen and dried pink salmon heads stored for up to 60 days. In a preliminary experiment, dried red salmon heads were found unsuitable due to the water activity levels above 0.6. The critical moisture contents were detected around 10% for pink salmon heads and were around 15% for Pacific cod heads to reduce water activity levels below 0.6 in these products. The applicable drying temperatures of 50°C lasting over 50 hours for pink salmon heads and 50°C for over 24 hours followed by 30°C for over 24 hours for Pacific cod heads were found optimal. Dried Pacific cod heads showed shelf stability as a potential dried seafood product. Frozen pink salmon heads had 60 days shelf life, while heads with antioxidant glazing retarded oxidation levels (p <0.05). The antioxidant treatment in dried pink salmon heads kept oxidation levels lower than the acceptable limit up to 60 days. This study provided essential information to improve the utilization of these Alaskan seafood byproducts.
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