Peroxide Value in Frozen Poultry
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
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
oxidation of chicken products.pdf 254.27KB 45 downloads
Codex Stanard for edible fat and oils.pdf 135.27KB 34 downloads
Peroxide value of not more than 16 milliequivalents peroxide oxygen per kilogram of fat
Thank you for the response. It just seems that there are not any established limits for frozen raw poultry.
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)