Studies on the Storage of Instant Ramen (Fried Chinese Noodle)

Part V. Oxidative stability of instant ramens on the market

Abstract

The composition and oxidative stability of instant ramens as well as the composition of fatty acid and glyceride of the oil extracted from them were examined.
Ramen samples were divided into two groups of relatively high ash content with over pH 7, and low ash content with under pH 7.
The extracted oils were composed of lard and other animal fat similar to lard, judging from general properties and the composition of fatty acid and glyceride.
In two extracted oils of comparatively high acid value, a little sesame oil was detected by Soltsien reaction.
Most of samples lost good flavor during the storage of 6 months at 37°C and about half of them developed rancid flavor and showed increase in peroxide value and carbonyl value.
It was considered that oxidative stability of instant ramen depended on the amount of the antioxidants such as BHA and BHT rather than the composition of instant ramen and the properties of fatty acid and glyceride.