Abstract
The change of heat with the progress of putrefaction at 30°C were measured by using a twin conductive calorimeter. The heat evolution caused by putrefaction of stirred whole egg and yolk occurred after 4 hours, however, it was not observed within 20 to 24 hours for non-stirred whole egg and stirred egg white. The heat change with putrefaction of a defrosted fish was faster than that of a raw fish. Because the thermogram with putrefaction of milk was good agreed with the growth curve of putrefactive bacteria, the change of heat with putrefaction was found to indicate the true process of putrefaction. When putrefactive bacteria were inoculated on soybean curd (Tofu), the more the number of putrefactive bacteria were, the more rapidly the heat evolution occurred. From these results, it was suggested that the calorimetrical measurement was a useful tool for analysis of putrefaction.
