Phospholipids of marine origin. III.—The pilchard (<i>Sardina ocellata</i>, Jenyns) with particular reference to oxidation in pilchard meal manufacture

Abstract

Abstract The progress of the oxidation of phospholipids and non‐phosphorylated lipids in the manufacturing process of pilchard meal was examined. It was shown that pilchard phospholipids were oxidised to a certain extent in the laboratory drying process, but a severe destruction of phospholipid and non‐phosphorylated lipid fatty acids took place on storage of the meal at room temperature. Phospholipid oxidation was determined by the drop in average unsaturation of the fatty acids and also by the drop in free amino‐nitrogen. In addition, the composition of pilchard phospholipids was determined.