On the Rancidity and Redish-discoloration of fish-oil
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概要
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The said problem is studied half-quantitatively by the Torsion-balance method which was reported in this Jonrnal (13, (1), 24, 1937) by one of the authors.1) It may be said that when fish-oil is contact with such substances as is considered to be easily affected by microorganisms, e. g. casein, glycine, cystine and NH4Cl, it will cause strong discoloration, but when with substances, considered to be hardly affected, e g. gelatin, starch and NaCl, there occures very weak discoloration, or not at all. So the cause of discoloration of fish-oil may be the volatile N-compd. as has ever been thought by some of the researchers.2) There is no direct relation between the rancidity and discoloration of fish-oil.