ラット飼料中に混和したγ線照射ウィンナーソーセージの脂肪の酸敗について

抄録

In Department of Toxicology, National Institute of Hygienic Sciences, chronic toxicity tests using γ-irradiated wiener sausage are carrying out. The authors studied on the fat oxidation in irradiated and non-irradiated wiener sausages mixed in rat feed respectively, and acid value, peroxide value and carbonyl value of crude fat were measured.
Remarkable differences between irradiated and non-irradiated samples were not observed. Peroxide value and carbonyl value of both feed samples changed little up to 4 weeks, but after that they increased rapidly. According to these results, it is concluded that these feed should be prepared every 4 weeks.