魚油の酸敗ご油燒に就て

抄録

The said problem is studied half-quantitatively by the Torsion-balance method which was reported in this Jonrnal (13, (1), 24, 1937) by one of the authors.¹⁾
It may be said that when fish-oil is contact with such substances as is considered to be easily affected by microorganisms, e. g. casein, glycine, cystine and NH₄Cl, it will cause strong discoloration, but when with substances, considered to be hardly affected, e g. gelatin, starch and NaCl, there occures very weak discoloration, or not at all. So the cause of discoloration of fish-oil may be the volatile N-compd. as has ever been thought by some of the researchers.²⁾
There is no direct relation between the rancidity and discoloration of fish-oil.