抄録
Effects of heating and drying treatments and storage at 5°C on flying fish lipids were studied. The mean values of fish weight after the following treatments tended to decrease mainly due to moisture loss. The amounts of phospholipids decreased and those of free fatty acids increased by treatments, especially in sun-drying and during the subsequent low temperature storage (p<0.01). Peroxide values increased significantly in sun-drying (p<0.01). Carbonyl values of lipids in the sun-dried whole fish were higher than those of others. Thiobarbituric acid values of lipids in oven-baked fish were almost the same levels as fresh one, while those values of oven-baked, and dried whole fish increased with storage period. There was a tendency to decrease in polyenoic fatty acids and to increase in saturated and monoenoic fatty acids by sun-drying. These results revealed that lipid oxidation occurred by sun-drying and during the subsequent low temperature storage.
