Changes to Sardine Lipids by Processing and/or Storage

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, monoa...

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Bibliographic Details
Published inJournal of Home Economics of Japan Vol. 47; no. 12; pp. 1181 - 1186
Main Authors FUJII, Kumiko, OHNO, Yoshimi
Format Journal Article
LanguageEnglish
Published The Japan Society of Home Economics 15.12.1996
Subjects
dried fish
lipids
sardine
storage stability
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ISSN0913-5227
1882-0352
DOI10.11428/jhej1987.47.1181

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Summary: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.
ISSN:0913-5227
1882-0352
DOI:10.11428/jhej1987.47.1181