Abstract
The optimum cooking conditions for shark skin were examined after pressure heating in various solutions in order to expand its utilization as a food. Shark skin was cooked in either a 0.2% potassium carbonate solution, 1% acetic acid solution or deionized water under pressure. The maximum force was evaluated for breaking strength as measured by a rheometer. The shark skin cooked in either solution resulted in the maximum force of the cooked skin decreasing rapidly up to 5 minutes of cooking, the decrease being greatest in the 1% acetic acid solution. Shark skin cooked in either solution became softer, and protein from the skin was eluted into the solution. The softening of the shark skin that occurred during cooking can probably be explained by this elution of protein and by the consequent change in the sharkskin structure. Heating the shark skin under pressure in either solution was effective in respect of the texture and cooking time.
