変敗油の調理に及ぼす影響 (第7報)

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書誌事項

タイトル別名
  • Influence of Rancid Oil on the Cooking. Part 7
  • サンカ ボウシザイ BHA ト イッパン ショクヒン ホゾンザイ ト ノ コウキンセイ ノ ヒカク ニ ツイテ
  • Comparisons of the resisting power of whale meat treated with various kinds of antioxidants or smokes against the oxidation, and of the antiseptic effect of these antioxidants
  • 抗酸化剤浸清鯨脂肪皮と燻煙処理鯨脂肪皮の抗酸化性と抗酸化剤の防腐性について

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説明

Whale meat was dipped for 1 or 3 hours into 0.1% solution of various kinds of antioxidant, and after drying, these were stored for 2 months at room temperature. After the storage, it was found that only BHA and BHT showed a little antioxidative effect and the treatment of hydroquinone for the meat stimulated the oxidation.<BR>Meat smoked for 10 to 90 minutes showed some resisting power for the oxidation, and that smoked for 60 minutes showed the best result. The antiseptic effect of some antioxidant for Micrococcus pyogenes was also investigated, and hydroquinone showed the best effect of the all tested while BHA showed no effect.

収録刊行物

  • 栄養と食糧

    栄養と食糧 14 (2), 118-121, 1961

    公益社団法人 日本栄養・食糧学会

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