Abstract
The antioxidative effect of ginger on the lipid peroxidation in sardine was examined under usual cooking conditions.
The results were as follows:
(1) New volatile compounds were identified by GC-MS as 2.4-heptadienal,3-octadecene, pental cosane and 1-nonadecene, which were fomed from sardine lipid during the boiling.
(2) The total and individual amount of volatile compounds of ginger were decreased by boiling sardine with ginger.
(3) In sardine lipid POV was rapidly increased during the boiling, but this increase was suppressed by the addition of ginger. The preventive effects of ginger on lipid peroxidation of fish oil was also confirmed.
