植物油の加熱変質に及ぼす魚油の影響

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When whale meat or fish is fried in vegetable oil, an unstable oil which effused from the above foodstuff to frying oil accelerates the deterioration of frying oil. In the present work, thermal deterioration of corn oil contaminated with fish oil was studied. Corn oil, to which fish oil was added to give the final concentration of 0, 10, 20 and 40%, was heated in an oil bath controlled at 180±1°C under the condition of specific surface area 0.256cm2/g. Iodine value of the oil containing fish oil in high concentration decreased rapidly, and the color development of the oil by heating became more remarkable as the fish oil concentration increased. On the other hand, by the addition of fish oil a slight influence was observed in the change of acid value, carbonyl value and viscosity. Furthermore, the enlargement of surface area accelerated the thermal deterioration of contaminated oil. The contaminated oil was subject to autoxidation as compared with corn oil and the effect of fish oil in autoxidation was more remarkable than that in thermal deterioration. During the course of thermal deterioration, highly unsaturated fatty acids decomposed rapidly, but the decomposition rate of dienoic acids was low. Monoenoic acids were more stable than polyunsaturated acids in thermal treatment. When corn oil was heated, the stability in autoxidation decreased in parallel with the tocopherol content, but tocopherol in the contaminated oil decomposed more slowly than that of the oil without fish oil, and the stability of the contaminated oil even before heating was observed to be very low.
社団法人日本油化学会の論文

植物油の加熱変質に及ぼす魚油の影響

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