Oxidative deterioration of fish meat

Lipids in fish meat are specifically abundant in physiologically active long chain fatty acids (PUFA) with five or six double bonds. These PUFA are fairly susceptible to oxidation and fish tissues especially, sardine skin, accelerated the oxidation extensively. The prooxidant in sardine skin was suggested to be an enzyme whose properties were quite unique among lipoxygenases reported from animal tissues. Protein‐bound fluorescence was found to be a good indication of oxidative deterioration in fish meat.