ASSESSMENT OF FISH MUSCLE LIPID OXIDATION IN COMBINATION WITH RAPID LIPID EXTRACTION

Assessment of fish muscle lipid oxidation was performed by using a col or difference meter subsequent to a novel rapid lipid extraction proce dure, which was achieved by applying (internally crosse-linked) starch -grafted-polyacrylate. The color stimulus DELTAX DELTAT DELTAZ values of 5% chloroform solution of the extracted lipid were borne out to be suitable independent variables in assessing the oxidation rate especia lly for the early stage of oxidation. This approach was practically vi able for ordinary muscles without liposoluble pigments such as those o f sardine and arabesque greenling, but could not be applied to fish wh ich contain liposoluble pigments e.g. carotenoids. A fragrance meter e quipped with synthetic bilayer lipid was applicable to monitor the ear ly off-flavor of fish oil which is impossible to detect with a hydroge n flame ionization detector of gas chromatograph.