Several Considerations on Storage and Frying of Sardine Portions

Abstract

New sardine products, named "sardine portion" were developed. Surmised problems in commercialization of the sardine products were the oxidation of sardine oil therein during storage and the contamination of sardine oil into frying oil during deep fat frying. Two series of experiments were carried out. (1) Sardine portions with or without tocopherol were stored for 6 months at 2 different conditions, namely (1) at -27°C, (2) repetition of storage at 5°C for 1 day after having stored at -27°C for 3 weeks (as a model of a freezer in a bad condition). Periodically, peroxide and acid values of the oils in the sardine portions were measured and their qualities such as flavor, taste and colour were tested organoleptically. Under the condition (1), the sardine portions were kept without deterioration for 6 months. Under the condition (2), the antioxidative properties of tocopherol were observed clearly. (2) Sardine portions were fried with soybean oil at feeding facilities. The fatty acid composition of the frying oil were measured by gas chromatography. As the C_22-6 fatty acid content was none or trace in the frying oil, the contamination of sardine oil into frying oil seemed to be negligible.