水産物の油焼け防止に関する研究-XII : 3, 5-di-tert-butyl-4-hydroxyanisole (3, 5-di-BHA) の適用性

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ROSENWALD reported that 3, 5-di-tert-butyl-4-hydroxyanisole was more effective antioxidant than BHA2). The authors have applied this antioxidant in a variety of marine products to prevent oil autoxidation. In the preliminary experiments they confirmed that this compound exerts a strong antioxidant effect on saurel oil subjected to sun light (Table 2) and saury oil stored at 30±1°C (Table 3). However, this antioxidant was rather ineffective in salted-and-dried saury (Tables 4 and 5) and boiled-and-dried sardine (Table 6) as compared with BHA, and was almost equal in salted saury as with BHT (Table 7). This may be due to the low solubility of the antioxidant (c. a. 4.9% at 20°C in saury oil) and high melting point (104.0-105.0°C). In order to use 3, 5-di-BHA effectively in the protection of marine products, the usual method of application has to be modified.
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