Rancidity and lipid oxidation of dried‐salted sardines

Abstract

Summary Rancidity scores and several chemical assessments of lipid degradation (thiobarbituric acid reactive substances, diene conjugation, fluorescent products, polyene index) were made on three types of dried‐salted sardines stored at three temperatures for 24 weeks. The non‐enzymic browning of the samples was also evaluated. Results from only two of the five indices, i.e. polyene index and the presence of fluorescent products, showed a significant correlation ( P < 0.01) with rancidity score.