水産食品の品質保存に及ぼす着色セロファンの影響-I

概要

論文の詳細を見る
Fish products are apt to become lowered in quality through autoxidation of their oil componet. Numerous investigators have reported on the autoxidation of oil accelerated by heat, light, moisture, heavy metals, etc. Among the lights varied in wave length, it is known that ultraviolet is the most accelerative, coming next violet and blue. The authors studying some chemical characteristics of specimens of methyl oleate, skipjack head oil, and lard kept wrapped with different colored market cellophanes, came to the conclusion that deep orange colored cellophane capable of absorbing all light waves shorter than 540mμ is quite excellent in protecting these specimens from sunlight (Tables 2, 3 and 4). In wrapping of fish products, orange colored cellophane seems indeed to be superior to green colored one also in respect of its not-injuring the external appearance of these products; may be recommended to be widely used.