The shelf-life of “sakura-dembu”, seasoned cod meals, is not long because of discoloration or browning.
The phenomena were considered to be caused partly by rays.
The authors prepared cod meals, each of which was colored with one ingredient of coloring substance and adjusted each of the water contents ranging from 5 to 30%.
Each of all the materials was divided into three groups and packed with three film materials having different permeability against rays and oxygen. All samples were irradiated with ultraviolet ray and then the differences of color were measured.
The results are as follows:
(1) The least discoloration was measured with the “sakura-dembu” samples packed with the film having the lowest permeability against ultraviolet ray.
(2) The strongest discoloration was found with the samples colored with Red 103 or Red 104. The discolortion of “sakura-dembu” products may be caused chiefly by that of these coloring substances.
(3) The higher the water content of the sample was, the stronger the discoloration by irradiation with ultraviolet ray was. However, the curves of the increase of discoloration versus water content were not exponential; but distinct increases were noticed with the samples with water contents between 10 and 20%.

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