文章基本信息

标题：冷凍食品, 缶詰および干物にふくまれる過酸化脂質について
本地全文：下载
作者：水沼俊美 ; 田村年江 ; 高橋玲子等
期刊名称：日本栄養・食糧学会誌
印刷版ISSN：0287-3516
电子版ISSN：1883-2849
出版年度：1978
卷号：31
期号：6
页码：614-622
DOI：10.4327/jsnfs1949.31.614
出版社：Japanese Society of Nutrition and Food Science
摘要：Recently, the production of commercial frozen-stored foods has been increased. However, no investigation has been reported on the lipoper-oxide included in frozen-stored foods in the market. The level of lipoperoxide on 58 kinds of commercial foods was investigated: commercial frozen-stored foods (29 kinds), canned provisions (17 kinds) and dried fishes (12 kinds). The results obtained are shown in Table 1-3. In Table 1, the level of lipoperoxide was found to be increased as their storage time increases. The level of lipoperoxide of dried fishes were higher than those of the other samples.