Effect of High Pressure on the Lipid Oxidation in Sardine Meat.

Abstract

The model systems consisting of sardine lipids and defatted meat were prepared and pressurized at 1, 800 atm. After the pressure was released, the model systems were stored at 5°C. The effect of high pressure treatment on the oxidation of sardine lipids during storage was evaluated by using such oxidation indices as POV, TBA number, oxygen absorption, UV absorption, browning, and fluorescence. It was revealed that the oxidation of sardine lipids was accelerated by the pressure treatment and its extent was relative to intensity and duration of the treatment. In the model system prepared with sardine meat washed with water, the rate of lipid oxidation decreased and was fairly related to the amount of heme iron. When the water content of the model system was altered, the oxidation rates of sardine lipids were 7%>35%>24%>17%. At 17 and 24%water contents, no appreciable oxidation proceeded during the storage of 4 days. On the other hand, at higher water contents the oxidation rate of sardine lipids in the pressurized model system was lower than that in the unpressurized system.