Abstract
Whale meat was dipped for 1 or 3 hours into 0.1% solution of various kinds of antioxidant, and after drying, these were stored for 2 months at room temperature. After the storage, it was found that only BHA and BHT showed a little antioxidative effect and the treatment of hydroquinone for the meat stimulated the oxidation.
Meat smoked for 10 to 90 minutes showed some resisting power for the oxidation, and that smoked for 60 minutes showed the best result. The antiseptic effect of some antioxidant for Micrococcus pyogenes was also investigated, and hydroquinone showed the best effect of the all tested while BHA showed no effect.
