Abstract
The deterioration of frozen foods exposed to fluorescent light was investigated by a storage test on heated soybean oil, heated lard and deep-fried cuttlefish. Comparitive tests on the storage stability of these foods were performed with GL-AE and VM-PET film. The soybean oil and lard were each heated to 80, 120 and 180°C for 1 h. Soybean oil stored at 23°C and -20°C showed extremely high sensitivity to the lipid peroxidation induced by fluorescent light. Light irradiation for 30 days of the vacuum-packed soybean oil and lard resulted in a slight increase in peroxidation. The quality of the deep fried cuttlefish coating vacuum-packed with the GL-AE film retained as good a condition as that with metalized aluminium packaging.
