Abstract
Deterioration of the sardine lipids and decrease of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) during various cooking procedures were examined. Oxidative deterioration was evaluated by the measurement of POV, CV, AV, and the EPA and DHA contents in the lipids were determined by gas chromatography.
The results obtained were as follows: (1) In boiled or grilled sardine lipids, POV and AV showed almost no change, but CV increased twice. (2) POV and CV in fried sardine increased, and however, its AV did not. (3) While POV, CV and AV in pickled sardine stored for 1 hr and 2 days increased 4times, the increase of POV and CV stored in vineger added with lemon juice for 2 days was suppressed. (4) POV in bottled sardine showed a great increase during 2 months, and then decreased. CV sdowed almost no change. (5) The differences in EPA and DHA contents were observed among the various ways of cooking.
