A STUDY OF METHODS FOR ASSESSING RANCIDITY IN LARD
作者:
G. A. Grant,
H. J. Lips,
期刊:
Canadian Journal of Research
(NRC Available online 1946)
卷期:
Volume 24f,
issue 6
页码: 450-460
ISSN:1923-4287
年代: 1946
DOI:10.1139/cjr46f-050
出版商: NRC Research Press
数据来源: NRC
摘要:
Lard from 26 sources was stored in glass jars at 26.7 °C (80° F) until definitely rancid. Spoilage was evaluated at two-week intervals by chemical tests and odour ratings. Correlation coefficients between odour scores and the logarithms of chemical test values were: iodometric peroxide, −.90; alpha-dicarbonyl test, −.85; Stamm test −.82; Kreis test −.81; ferrometric peroxide, −.80; fluorescence,.79; free fatty acids, −.10. Association between chemical measurements was greatest between alpha-dicarbonyl and iodometric peroxide values (r = 97). As peroxides are not thermostable, the measurement of the stable alpha-dicarbonyl compounds, although less precise, is considered the best available chemical method for assessing rancidity.
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