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ESTIMATION OF OXIDATIVE DETERIORATION OF OILS AND FOODS BY MEASUREMENT OF ULTRAWEAK CHEMILUMINESCENCE
Author(s) -
USUKI R.,
KANEDA T.,
YAMAGISHI A.,
TAKYU C.,
INABA H.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb09094.x
Subject(s) - chemiluminescence , chemistry , oxidative phosphorylation , food science , chromatography , biochemistry
The present study was undertaken to evaluate the oxidative deterioration of oils and foods by using the single photoelectron counting system, which was designed for the measurement of ultraweak chemiluminescence. Thermally oxidized soybean oils were prepared and their chemical characteristics and chemiluminescence were measured. The results showed that the increase of emission intensity was closely correlated to the oxidative deterioration of oils, instant Chinese noodles and milk powder. This new method has a great advantage in measuring the quality of food in a short period of time by a nonexpert without any prior treatment.