[Degree of oxidation of oils in the production of canned food].
Data on the degree of the thermal oxidation of vegetable oil in some samples of canned fish are reported and these indicated that the oil contains on the average 1.5 per cent of the oxidation products. A comparatively high degree of the oil oxidation is, apparently, due to the fact that the fish processing factories lack clearcut instructions as to the way and the timing with which is to be used in direct-heat fish ovens.
D005396:Fish Products / Q000032:analysis; D006358:Hot Temperature; D009821:Oils / Q000032:analysis; D010084:Oxidation-Reduction
D009821:Oils
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