Spray‐dried plasma rapidly acquired a fishy flavour, which was at least partly caused by oxidation when kept in air at 25d̀. The change was accompanied by a disappearance of glucose and an increase of fluorescence; the rate of both these processes was influenced by the amount of oxygen initially present in the system. Because of desorption of air from the particles, the lowest concentration of oxygen attainable by gas‐packing was still sufficient to produce a diminished but objectionable degree of fishiness. Frozen plasma did not become fishy during storage. The preparation and properties of a freeze‐concentrated plasma are described.
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Brooks et al. (1959) studied this question.