Studies on the Rancidity of Oily Foodstuffs on the Market and Its Preventive Countermeasures (I) Studies on the Rancidity of Oily Foodstuffs on the Market

Abstract

Peroxide value and acid value of fats extracted from 23 kinds of foodstuffs were determined. These foodstuffs were marketed in March, June and September. The results obtained were as follows: Some of confections, boiled sardines, smoked squids, hams and shirasu-tsukudani contained a large quantity of oxidized fat, and fried peas, broad beans, peanut butter, doughnut and butter cracker were found to containsmaller quantity of oxidized fat than the above mentioned foodstuffs. Lard, butter and margarine showed the lowest content of oxidized fat, and these foodstuffs were stable against autooxidation. Fats separated from dried fish, such as sardine, saury and horse-mackerel showed high peroxide values, and dried fish marketed in September contained more oxidized fat than those of March or June. © 1963, Japanese Society for Food Hygiene and Safety. All rights reserved.