The oxygen permeability (PO2) and antioxidative activity of edible surimi films were investigated. Surimi films with lower PO2 were successfully prepared by heating the film-forming solutions (pH 3) at 70°C for 20 min. On the other hand, it was revealed that surimi films themselves possess antioxidative properties based on 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity and reducing power. Sardine oils in surimi film pouches were stored for 40 days at 40°C in the dark. Both peroxide value and thiobarbituric acid reactive substances values increased slightly during the initial period of storage but decreased significantly at the later stage of storage, indicating that oxidation of sardine oil was effectively hindered by packing in surimi film pouches. Furthermore, polymerization of myosin heavy chain in surimi films was observed during the storage at 40°C.
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