Studies on Freeze-Dried Foods:Changes in the lipids of freeze-dried meat and egg yolk during storage

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• Freeze-dried meat and egg yolk were prepared by the usual freeze-drying method and stored for one year under room temperature.<BR>The tissue fat of the meat and the oil of the egg yolk were extracted from fresh meat and freezedried egg yolk, respectively. The acid value, neutralization value, carbonyl value, saponification value, iodine value and peroxide value of the above described fat and oil were determined by the usual methods. The component fatty acids of these two lipids were analyzed by paper chromatography using pbromophenacyl ether derivatives of fatty acids.<BR>The oxidation rancidity of the lipids of these freeze-dried meat and egg yolk on storage, has been measured by the 2-thiobarbituric acid reagent. The 2-thiobarbituric acid tests after storage for six months indicated that the increase in absorbance at 538 mμ was not significant. A panel test of the same storage sample also confirmed that deterioration during storage of freeze-dried meat and egg yolk were not as severe as with frozen meat.<BR>The influence of temperature and ultraviolet ray irradiation on the 2-thiobarbituric acid reaction were examined and also the chromogen of the 2-thiobarbituric acid reaction was investigated.<BR>The antioxidant effect of methyl cellulose and Na-isoascorbate on freeze-dried meat was studied, and neither of these substances had any protective effect against oxidation of freeze-dried meat during storage.<BR>It was concluded from the above experiments that meat and egg yolk were suitable materials for preparing freeze-dried foods.

• 公益社団法人 日本栄養・食糧学会の論文

公益社団法人 日本栄養・食糧学会 | 論文

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