B. H. A. による魚油の酸化防止試験-I
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概要
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It has been reported that Butylhydroxyanisole (B. H. A.) is a good antioxidant not only for the fat and oil themselves, but also for the food products containing them. The authors have attempted to confirm the antioxigenic effect of B. H. A. on fish oils and fish products. The results are summerized as follews: (1) When B. H. A. is used in proportion of 0.02% to the sardin oil, it is very effective to prevent the oxidation of the oil stored in various conditions. (2) There is no difference in the antioxigenic effects, whether the addition of B. H. A. is before the preparation of the oil or after that. Considering fish oil refining. however, it is assumed more suitable to add B. H. A. while fish are being cooked. (3) Peroxide Number is considered as a good scale for the expression of the antioxigenic effect of B. H. A.