Increase in the Oxidative Stability of Sardine Lipids through Heat Treatment

The oxidative stability of sardine lipids increased remarkably with an increase in heating time a 100°C under a nitrogen atmosphere. Therefore, factors affecting the stability of heated lipids were investigated. A combination of phospholipids with non-polar lipids was indispensable for producing this heat-induced stabilization. An interaction between the ethanolamine residue of phosphatidylethanola-mine and the polyunsaturated fatty acids in triglycerides during heating seemed to participate in the prolongation of the induction period in lipid autoxidation; however neither phosphatidylcholine nor phosphocholine residue was effective in prolonging the induction period of lipids. Therefore, the mechanism of lipid oxidation of cooked fish meat is presumed to be much more complicated than is commonly thought.