Abstract
Through the experiments of boiling sample pieces of whale meat in ethanol (15 vol% concentration) solution and in aqueous solution, both having the same concentration of organic acid or casamino acid, it was found that the weight of the boiled meat, and the water percentage, the water content and the dried matter in the boiled meat were larger with the meat boiled in ethanol solution than in aqueous solution.
By varying the concentration of the acid, it was found that the values mentioned above increased as the concentration increased. The effects of free organic acids and glutamic acid were markedly greater than those of their Na salts. When the organic acids are equal in concentration, the water percentage, the weight, the water content, and pH and acidity of the seasoning liquid used for boiling the meat varied depending on the kinds of organic acids. Glutamic acid and arginine had greated effects than other amino acids on the water percentage, the weight and the water content. All the values obtained with the boiled meat varied slightly according to the kinds of nitrogenous mixtures.
