Abstract
The accelerated oxidation mechanism of lipids in cooked sardine was studied. Lipids in dark meat of roasted sardine stored at 5°C showed significantly higher TBA values than those in ordinary meat. The dark meat also had greater amounts of total lipids and total iron than the other portions of sardine, and the heme iron in the dark meat liberated the non-heme iron by the roasting. The lipid oxidation in sardine was significantly reduced by the addition of nitrite before, or EDTA after the roasting. From these results it was concluded that the increased rate of lipid oxidation in dark meat of cooked sardine must be due mainly to the non-heme iron released by the roasting.
