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A New Test for Acrolein and Its Bearing on Rancidity in Fats.

✍ Scribed by Powick, Wilmer C.

Book ID
126419019
Publisher
American Chemical Society
Year
1923
Weight
163 KB
Volume
15
Category
Article
ISSN
0019-7866

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Rancidity of frozen fish (Baltic cod and herring, mackerel, horse mackerel and hake) was determined by means of TBA value, organoleptical scoring and peroxide value. The correlation between the rancid odour sensory assessment and TBA test results proved insignificant ( I = 0.53). Model experiment wa