The effect of smoking and drying on the lipids of West African herring (Sardinella spp.)

Summary The fate of the lipids of smoke dried Sardinella aurita has been investigated. Peroxide values showed that smoke drying initiated lipid oxidation. Crude fractionation of the lipids showed that the site of initiation was bound lipids in contact with the proteins. Comparison of the oxygen uptake of smoke dried fish under different time‐temperature conditions indicated that final moisture content was the predominant factor affecting rate of oxidation. The use of smoke did not appear to affect the rate of oxidation.