title: [Preservation of margarine in fungicidal paper].
abstract: The authors studied the effect of a new type of package material, fungicide paper with one side coated with sorbic acid (fungicide) at a rate of 0.08 g per square decimeter of the surface and other side coated with water- and gas-proof polymer film 60 to 80 microns thick, on the quality of margarine of storage. It was established that by the end of storage the surface of margarine samples packed in parchment and fungicide paper did not exhibit any mold. At the same time, however, the processes of oxidation and formation of the stuff layer were most pronounced in margarine packed in parchment. The amount of the stuff layer in margarine increased toward the end of storage, amounting to 6.63% in margarine packed in parchment and to 5.16% in that packed in fungicide paper.
mesh_terms: D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005231:Fatty Acids, Unsaturated / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005659:Fungicides, Industrial / Q000032:analysis*; D008383:Margarine / Q000032:analysis* / Q000592:standards; D011786:Quality Control; D013011:Sorbic Acid / Q000032:analysis*; D013997:Time Factors
chemical_list: D005231:Fatty Acids, Unsaturated; D005659:Fungicides, Industrial; D008383:Margarine; D013011:Sorbic Acid
vernacular_title: O sokhrannosti margarina v fungitsidnoĭ bumage.