煮乾の油焼程度と酸化酸含有量について

概要

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It has previously been reported as for the oil made discolored experimentally and deliberately that there is a positive relation between the variation in the amount of oxidized acid and the gradation in brown color of the oil. The present work is to make sure whether this relation holds practically for boiled-dried fishes ; so, samples obtained in market were investigated to find any relation prevailing among their contents of peroxide oxygen and oxidized acid, their class assigned in market, and their sensory test. The results are shown in Table 1, from which it is concluded that their very complicated gradings in market can be expressed without ambiguity, i.e., in numerical values, according to the amount of oxidized acid of the product.
社団法人日本水産学会の論文