出版社：Japanese Society of Nutrition and Food Science
摘要：To know a shelf-life of margarine, eleven kinds of household margarine were preserved at 5°C and the change of POV, AV and vitamin A content were investigated, together with sensual check. Besides, unwrapped samples of seven kinds were left in refrigerator and taking out for one hour every day, as a usual handling condition. In addition, as abnormal storage condition, similar samples were exposed to fluorescent light or left under sunlight. Results obtained were as follows: 1) In the shelf-life test, only one sample of high linoleic type developed odor slightly after 12 months. All samples under usual handling condition were not developed any odor for 3 months. However, under fluorescent light, samples of high linoleic type developed abnormal odor within 2 to 5 days, and all samples under sunlight showed same tendency within 5 hours to 2 days. 2) POV and AV were hardly changed during the shelf-life test and vitamin A was remained 97.8% (average) after 12 months. 3) Under usual handling condition, POV was hardly changed and average of vitamin A remained was 99.0% after 3 months. However, under sunlight, POV increased to 45.94-4. 32 (x: 17.56) and average of vitamin A remained was 78.9% after 5 days. In this case, samples of high linoleic type tended to deteriorate more than those of common soft and hard type margarines. But, AVs were hardly changed in either condition.
