Abstract
In the previous paper, results obtained from storage experiment of dried meat of Herring were reported.
This paper is the report regarding with results obtained from dried meat of Pacific Saury preserved at various conditions. Results obtained from this experiment showed the similarity to the previous one. Significant differences were found out between the results of dried meat of Herring and of Pacific Saury concerning with their fat.
In this paper, three kinds of experimental results and discussions are performed.
1) On relative enzyme digestibility of protein of dried Pacific Saury meat under the various storage conditions.
2) On deterioration of fat of the dried meat.
3) On correlationship of relative enzyme digestibility of the dried meat and deterioration of fat of the dried meat.
