Effects of Fatty Acids of Tuna Oil upon the Inside Varnish of the Cans for Oiled Tuna

概要

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Various mixtures were obtained by mixing cotton seed oil with oleic acid, and solid fatty acid and higher unsaturated fatty acid, both of which had been separated from tuna oil, in varying proportion. Each mixture was put in a lacquered tuna can and underwent ordinary canning processes such as sealing, heating, etc. Two weeks afterwards each can was opened and the conditions of the inside varnish were examined. Of the mixtures, those which have acid value more than 2•5 always caused falling off of the varnish to some extent. But those with acid value less than 1•4 kept the varnish intact.
社団法人日本水産学会の論文