イワシを原料とするソ-セ-ジの脂質酸化防止

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Attempts were made to inhibit the lipid oxidation in the fish sausage prepared from sardine meat. The fish sausage was prepared from 100% sardine meat or from mixed meat of 24% sardine and 76% surimi of Alaska pollack, and was packaged in a casing made from polyvinylidene chloride (PVDC) or polyethylene terephthalate/aluminum foil/polypropylene (PET/Al/PP). These sausage were stored at 30°C in darkness for 30 days and the oxidative deterioration of the sausage was examined by measuring the TBA value and flavor score. Casing by PET/Al/PP film was the most effective to inhibit the lipid oxidation compared with casing by PVDC film. Also the oxida-tive deterioration of 100% sardine meat sausage was more remarkable than mixed sardine meat sausage, Addition of NaNO2 or NaNO2 plus sodium ascorbate was effective to inhibit the oxida-tion in sausage. When the sausage was prepared from mixed meat with addition of 100ppm NaNO2 plus 1, 000ppm sodium ascorbate and with PVDC casing, no appreciable oxidative de-terioration was detected even after 30 days storage at 30°C. On the other hand, in the sausage prepared from 100% sardine meat, the lipid oxidation of the sausage had proceeded to an ap-preciable level even before starting storage, though PET/Al/PP caring was used. The possible mechanism of lipid oxidation in fish meat sausage in the processing steps such as transportation process of harvested sardine, emulsion making and stuffing process, and heat processing in a retort was discussed.

イワシを原料とするソ-セ-ジの脂質酸化防止

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