Abstract
The effects of seasonings (soy sauce, white miso and red miso) and subsidiary materials (umeboshi, ginger and sea tangle) on the oxidation of lipids in boiled sardine fillets were investigated. Lipid oxidation was evaluated by determining with the peroxide and carbonyl values, fluorescence intensity and coloring degree.
Boiled fish with miso or soy sauce showed preventive effects on the oxidation of lipids during storage in a refrigerator. And the bolied fish with mixtures of ginger and miso showed a greater preventive effect than that with miso alone. On the other hand, sea tangle apparently promoted the oxidation of lipids in fish boiled with miso or soy sauce.
