Simplified Tests for Fat Deterioration

  • Setsuro Matsushita
  • Tomomi Asakawa
Chapter

Abstract

Fats and oils contained in foods undergo changes during storage which result in the production of unpleasant taste, odor, and of toxic substances. These changes are due to autoxidation of fat and occur in foods such as, (i) various fats, (ii) fried foods such as potato chips, fried noodles, and fried beans, (iii) foods with added fats such as rice crackers and cookies, (iv) emulsions (mayonnaise) and (v) processed fish and meat. Frying fat also undergoes changes due to long periods of heating.

Keywords

Test Paper Peroxide Value Potato Chip Potassium Iodide Oxidative Rancidity 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
This is a preview of subscription content, log in to check access

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    T. Asakawa and S. Matsushita, Trial manufacture of the test paper for the detection of oxidized lipids, J. Japan Soc. Food Nutri. 28: 403 (1975).Google Scholar
  2. 2.
    T. Asakawa and S. Matsushita, Acid catalyzer for making POV test paper, J. Japan Soc. Food Nutri. 29: 408 (1976).Google Scholar
  3. 3.
    Japan Patent 914985, 955644; US Patent 4098575; Great Britain Patent 1491838.Google Scholar
  4. 4.
    Standard Method of Japan Oil Chem. Soc., 2,4,12–71.Google Scholar
  5. 5.
    T. Asakawa and S. Matsushita, Convenient determination method for lipid deterioration in oil processed foods, J. Japan Soc. Food Nutri. 28: 511 (1975).Google Scholar
  6. 6.
    Japan Patent 931057.Google Scholar
  7. 7.
    T. Asakawa and S. Matsushita, TBA test paper for detecting the rancidity of lipids, J. Japan Soc. Food Nutri. 32: 247 (1979).Google Scholar
  8. 8.
    R. O. Sinnhuber, T. C. Yu and T. T. Chang, Characterization of the red pigment formed in the 2-thiobarbituric acid determination of oxidative rancidity, Food Res. 23: 626 (1958).Google Scholar
  9. 9.
    S. Patton, M. Keeney and G. W. Kurtz, Compounds producing the Keris color reaction with particular reference to oxidized milk fat, J. Am. Oil Chem. Soc. 23: 391 (1951).Google Scholar
  10. 10.
    S. Patton, Malonaldehyde, lipid oxidation, and the thiobarbituric acid test, J. Am. Oil Chem. Soc. 51: 114 (1974).Google Scholar
  11. 11.
    T. Asakawa and S. Matsushita, TBA test for detecting lipid peroxides, Lipids 14: 401 (1979).Google Scholar
  12. 12.
    A. Ottolenghi, Interaction of ascorbic acid and mitochrondrial lipids, Arch. Biochem. Biophys. 79: 355 (1959).Google Scholar
  13. 13.
    R.O. Sinnhuber and T. C. Yu, 2-Thiobarbituric acid method for the measurement of rancidity in fishery products. II. The quantitative determination of malonaldehyde, Food Technol. 12: 9 (1958).Google Scholar
  14. 14.
    T. Asakawa and S. Matsushita, Convenient determination method for deterioration of heating oils, J. Japan Soc. Food Nutri. 29: 47 (1976).Google Scholar
  15. 15.
    Standard method of Japan Oil Chem. Soc., 2,4,1–71.Google Scholar
  16. 16.
    E. Yuki, Some problems in frying fats, J. Japan Oil Chem. Soc. 19: 644 (1970).Google Scholar

Copyright information

© Springer Science+Business Media New York 1980

Authors and Affiliations

  • Setsuro Matsushita
    • 1
  • Tomomi Asakawa
    • 1
  1. 1.Research Institute for Food ScienceKyoto UniversityKyotoJapan

Personalised recommendations