OXIDATION RATE OF LIPID IN FISH MUSCLES D URING STORAGE AT LOW STORAGE-TEMPERATURE

Kinetic research was carried out to compare the effects of storage tem perature and lipid content on the rates of oxidative deterioration of lipid in fish muscles (skipjack, sardine) during storage al low temper atures (from 5 to -20-degrees-C). Peroxide value (POV) was preferable to other indexes for estimating lipid oxidation. Changes with time of POV in skipjack fillet and sardine minced muscles were plotted as sigm oid curves, and the oxidation rate of lipid was expressed as the appar ent rate constant [h-1] of reaction obtained from the formula of the f irst-order auto-catalytic reaction. As a result, the effects of temper ature, lipid content, and antioxidant on the rate of lipid oxidation w ere evaluated by the kinetic analysis. It appears reasonable to expres s the oxidative degree of lipid in the fish muscles using the correspo nding amount of POV (POV-C), which was the amount of peroxide (meq/100 g fish muscle) accumulated in the lipid content of 100 g fish muscle, like a TBA number rather than the POV (meq/100 g lipid).