Oxidative Deterioration in Dried Fish Model Systems Assessed by Solid Sample Fluorescence Spectrophotometry

Oxidative deterioration of fish model systems stored at 25°C in the dark was investigated. Peroxide and TBA values and fluorescence intensities of organic solvent extracts did not correlate well with the extent of lipid oxidation determined by oxygen absorption. However, two types of organic solvent‐insoluble fluorescences (I: ex. 370 nm, em. 460 nm; II: ex. 450 nm, em. 500 nm) were observed in fish meats by solid sample spectrofluorometry. Fluorescence II showed a high positive correlation with oxygen absorption. Measurement of protein‐bound fluorescence could be useful for assessment of oxidative deterioration in freeze‐dried fish muscle and other lipid foods.