Lipid Breakdown in During Oil Sardine (Sardinella longiceps) frozen Storage

Abstract

The problem of hydrolysis of lipids and consequent accumulation of free fatty aci~s
and development of rancidity due to oxidation of the lipids are major problem an
frozen storage of oil sardine (Sardine /Ia longiceps). The course of the ~hosphohJ.;
breakdown, production of free fatty acids and the changes taking .place m the maJorunsaturated fatty acids during frozen storage are ~escnbed. m this paper. The ruteof free fatty acid production is faster in the fish, ;.vith the highe.r fat content. Unlikein lean fish, the neutral lipids are found to contnbute ~ubstantially to the free fattyacid production. The fatty acids most affected dunng: storage are C 20:6 andC 22 : 6 • The polyene indices were found to decrease dunng storage. These effectsare more pronounced in the fish with the higher fat content.