Abstract
Oxidative stabilities in sardine lipids and the effect of various antioxidants on sardine lipids were examined by weighing method, peroxide value and thiobarbituric acid test. In the case of tissues, the lipids of skin(including subcutaneous fat)showed the most rapid oxidation, followed by the lipids of belly flap and dark muscle, but the lipids of ordinary muscle were stable remarkably. In the case of lipid classes, phospholipids were the most labile, followed by free fatty acids and neutral lipids. Additions of 0.02% of BHA or 0.08-0.12% of tocopherol (mainly α and γ types) to the lipids of skin or belly flap were the most effective to protect the oxidation among the various antioxidants examined. For frozen sardine stored at·20°C, the lipid oxidation could be inhibited effectively by dipping for several minutes in the solutions of 0.1% sodium bisulfite, 1% sodium erysorbate, commercial tocopherol agent (0.05% as tocopherol) and 0.01 % BHA+BHT (mixture of 1:1) or by glazing with these solutions.
