Abstract
To examine the involvement of enzymes in the oxidation of fish and fishery products, the effect of pre-cooking on oxidative stability of lipids in salted and dried sardine was examined. Lipid oxidation proceeded very rapidly even at 5°C. Particularly in the early stage of autoxidation, phospholipids have been suggested to be the major contributors to the development of lipid oxidation. Oxygen absorbed into salted and dried sardine from the early stage of autoxidation seems to be consumed readily, not only for hydroperoxide formation but also for secondary oxidation product formation. However, lipid oxidation was found to be remarkably retarded by pre-cooking the raw sardine material. Therefore, it was recognized that enzymatic oxidation is an important factor for the oxidative deterioration of salted and dried sardine.
