市価家庭用マーガリンの保存中の安定性について

概要

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Thirteen kinds of commercial household margarine and two kinds of butter were preserved for 12 months at 5° and 20°C, and the change in flavor and the development of odor were examined at one-month intervals, together with the vitamin A and β-carotene contents.<BR>None of the samples preserved at 5°C developed any odor during the whole period of preservation but some preserved at 20°C envolved abnormal odor.<BR>Average of vitamin A remained at 3, 6 and 12 months was 99.1, 97.5 and 91.6%, respectively, when preserved at 5°C but was 97.0, 93.3 and 83.0%, respectively, when preserved at 20°C. Decrease in the amount of β-carotene was slightly lower than that of vitamin A. There was hardly any difference in these values between samples in a cup and in carton package.<BR>Samples with higher content of linoleic and linlenic acids showed greater increase of P. O. V., whose values showed correlation of the amount of remaining vitamin A and β-carotene.<BR>There was no remarkable effect of the addition of antioxidant or dehydroacetic acid. Preservation at low temperature seemed to have the best effect on the stabilization of the quality.
公益社団法人日本栄養・食糧学会の論文