水産物の油焼け防止に関する研究-XI : 界面活性剤を配合した酸化防止剤調製品の適用について(その3)新BHT調製品(固体)の適用性

概要

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In Japan, liquid style antioxidant preparations containing surface active agents have hitherto been used in protecting fish products from oil oxidation. These preparations however, proving to be somewhat defective especially in their aspects of handling and transportion, there appeared recently some solid style preparations though they are not generally used so far. In this work, the authors examined the effect of this new type of BHT-preparation (BHT: 30%, sorbit: 64%, span 20: 3%, and sucrose monostearate: 3%) as applied by the moment dipping method1)2). The result obtained indicated that this preparation is far superior to solid BHT so far as the protective efficacy for fish products is concerned.
公益社団法人日本水産学会の論文