A Change of the Vitamin A Concentration Enriched to Fish Sausage during Storage in Summer

Abstract

Fish sausage was fortified with concentrated fish liver oil with 5300I.U./100g. of vitamin A and stored under the two different conditions. One group of the samples was stored at room temperature in summer time and the other group was in refrigerator. These states were kept continued for 72 days. The estimation of vitamin A content of each sample had been made at two stages in preparation process and during the above storage period, it was estimated 5 times. The vitamin was estimated by colorimetric method using Carr-Price reaction. The results were shown in table 1 and 2. As seen in the table, the remained vitamin A concentration of each sample was 73% before boiling. After boiling, no change in the value was recognized.The results of the estimation of vitamin A, which were carried out 5 times in all after the preparation of the samples, showed that the concentration of the vitamin A was not changed during 24 days' storage both in summer room temperature and in the refrigerator, but 72 days' storage brought about aconsiderable decrease in case of room temperature, though no change was observed in case of refrigerator.