Abstract
The oxidative deterioration in refregerated dried sardine was evaluated periodically by several methods as follows:
1) Water content was almost constant during 20 days of storage.
2) Fat content, POV, CV and organic solvent-soluble fluorescence reached maximum the level after 13 days of storage and then decreased.
3) The measurements of intensities of browning of lipids and fluorescence of protein-bound compounds were found to be good indications of oxidative deterioration of dried sardine.
