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Rancidity and lipid oxidation of dried‐salted sardines
Author(s) -
LUBIS Z.,
BUCKLE K. A.
Publication year - 1990
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1990.tb01085.x
Subject(s) - chemistry , browning , food science , thiobarbituric acid , lipid oxidation , polyene , degree of unsaturation , chromatography , organic chemistry , lipid peroxidation , antioxidant
Summary Rancidity scores and several chemical assessments of lipid degradation (thiobarbituric acid reactive substances, diene conjugation, fluorescent products, polyene index) were made on three types of dried‐salted sardines stored at three temperatures for 24 weeks. The non‐enzymic browning of the samples was also evaluated. Results from only two of the five indices, i.e. polyene index and the presence of fluorescent products, showed a significant correlation ( P < 0.01) with rancidity score.