調理手法別による食品の鮮度低下の差異について : 魚肉の場合

抄録

In order to ascertain how long we can preserve the freshness of food by cooking, the author took up a few of horse mackerels, and tested them in the following four cases. (1) uncooked ones, (2) boiled ones, (3) fried ones, and (4) vinegared ones. They were kept in a room (20℃, ±3℃.) and examined every 10 hours in five ways of testing : I Functional test of the external appearance, II Determination of volatile nitrogen base. III Precipitate reaction of protein, IV The measurement of pH., V Color development of amino acid on paperchrotography. After this it was found that uncooked ones became unfit to be eaten in 40 hours after the catch of the fish, while the safe limit of edibility of boiled ones and vinegared ones was 70 hours after cooking and that of fried ones was 110 hours after that.