Changes to Sardine Lipids by Processing and/or Storage

Abstract

The changes to sardine lipids (Sardinops melanostictus) were examined after various processes and during subsequent cold storage at 5°C. Triacylglycerols and polyunsaturated fatty acids of the lipids contained in sardine tended to decrease during processing and storage, while free fatty acids, monoacylglycerols and diacylglycerols increased. The peroxide, carbonyl and thiobarbituric acid values all increased appreciably during sun-drying and storage (p< 0.01). These results indicate that the lipids deteriorated during processing and subsequent cold storage of sardine.