水産物の油焼け防止に関する研究-XIII : 天然トコフェロール混合物の適用性

概要

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A concentrated natural tocopherol mixture (containing 80% total tocopherols which consist of α 9.3%, γ 55.6%, and δ 35.1%), the powdered tocopherol preparation (said concentrate 20% plus dispersants), and dl-α-Tocopherol were applied to several marine products, respectively, to ascertain whether these substances are as effective as the synthesized antioxidants which are now used widely. In the protection of salted salmon flesh from deterioration, these natural antioxidants added in the salt exhibited a fairly good efficacy which was, however, somewhat inferior to that of BHA at the same concentration, 0.02%. At concentrations above or below that, inferior effects were observed. dl-α-Tocopherol showed somewhat weaker efficacy than the natural mixture. The difference may be due to the presence of γ-and δ-tocopherols in the latter. In the salted-and-dried saurel, although natural tocopherol mixture applied in salt solution for 16 hrs by the immersing method showed somewhat inferior efficacy than BHA even at high concentrations, the efficacy of the powdered tocopherol-preparation applied by the moment dipping method was equal to or somewhat superior to the BHA-preparation. In the boiled-and-dried anchovy, natural tocopherol mixture applied in boiling water gave better results with increasing concentration.
公益社団法人日本水産学会の論文