水産物の油焼防止に関する研究-VII : BHTによる新巻サケの油焼防止について

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It has been reported that 2, 6-di-tert-butyl-p-cresole (BHT) is an excellent antioxidant for oils and fatty foods1, 2), and that the substance is superior to BHA under certain circumstances3). In our experimental results of applying BHT to some marine products such as salted-and-dried fish, boiled-and-dried fish, or Kairyo-aramaki (a sort of salted salmon), this substance was found to be less effective in protecting the products from the oxidation deterioration than BHA. It may well be expected that the difference arises from relatively slow permeation of BHT into the oil. Hereupon, we examined, the effect of BHT-containing salt applied to Aramaki which is to be kept usually very long in contact with common salt. To be graded according to the efficacy, parallel experiments were also carried out with other commercial antioxidants, Sustane (BHA) and Linton C (isoamylgallate+citric acid). All the antioxdants were used according to the proce-dure previously described6). Their dosages in relation to common salt and to fish flesh are shown in Table 1. Thus for Aramaki BHT has been proved, as expected, to be the most recommendable. No defect has been encountered throughout experiments. In practical use, the usage of BHT amoun-ting to 0.0025%-0.005% of fish flesh will be sufficient. As for the Sastane, though its excess gave the products a yellow off-color in the abdominal part, it showed a good protecting effect if used at 0.0025% concentration. Linton C cannot be said to be usable since they cause violet off-color like propyl gallate5).

水産物の油焼防止に関する研究-VII : BHTによる新巻サケの油焼防止について

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