Abstract
The effects of microwave heating on oxidative deterioration of neutral lipids and phospholipids in pacific saury fillets were investigated in comparison with the effects of convection heating (heating in an electric oven). Oxidative deterioration was evaluated by the measurement of hydroperoxide and carbonyl value, fluorescence intensity, browning degree, and the changes of fatty acid composition.
The oxidative deterioration of neutral lipids in fish meat did not proceed significantly by heating, and there was not much difference between microwave and convection heating. But the oxidative deterioration of phospholipids in fish meat significantly proceeded by heating, and the effects of microwave heating were much larger than those of convection heating. These results suggest that we can plainly see the uneven heating parts of food heated in microwave oven as thermal oxidation of phospholipids involves brown discoloration.
