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Peroxide Value in Frozen Poultry


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#1 Sean S.

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Posted 29 March 2017 - 01:10 PM

We are going to be testing some frozen poultry for rancidity. One of the tests is for peroxide value. Can anyone tell me what is an acceptable upper limit? Thank you 



#2 Charles.C

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Posted 03 April 2017 - 03:47 PM

We are going to be testing some frozen poultry for rancidity. One of the tests is for peroxide value. Can anyone tell me what is an acceptable upper limit? Thank you 

 

Hi Sean,

 

There seem to be a range of opinions, a few examples -

It  was  noticed  that 4th  week  the peroxide  value  of  the  control  nuggets  exceeded  the

maximum  limit  recommended  by  Codex  Standard (1999)  (max.  12.5 millieq  of active O 2 /  kg).  The

treated nuggets exceeded this limit at 20 week.

>>>>>> 

Nutritionist  and  buyers  had arbitrarily    established    maximum    peroxide    value levels  of  between 5 -  20  meq. O2 / kg  of  fat

Attached File  oxidation of chicken products.pdf   254.27KB   31 downloads

Attached File  Codex Stanard for edible fat and oils.pdf   135.27KB   26 downloads

 

Peroxide value of not more than 16 milliequivalents peroxide oxygen per kilogram of fat

http://www.inspectio...5/1471550367922


Kind Regards,

 

Charles.C


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#3 Sean S.

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Posted 05 April 2017 - 12:18 PM

Thank you for the response. It just seems that there are not any established limits for frozen raw poultry. 



#4 Derf

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Posted 28 April 2017 - 03:25 AM

Suggest testing fresh and the product you are interested in and comparison rather than set number.  (thaw some and the old sniff test will tell you as well)






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