魚介肉加熱中に於ける硫化水素發生に就て(第一報)

抄録

The production of SH₂ from muscles by heating is of great importance for canning industry, especially in connexion with blackening of canned crabs, shrimps, clams, etc.
The present paper deals with the relation between Ph values of the medium and production of SH₂ from muscle of a crab, Portunus trituberculatus, by heating. Fresh muscle of the crab was heated in buffer solutions of different Ph values at 100°C for two hours, and the amount of SH₂ thus produced was measured with p-amino-dimethylaniline, SH₂-production from the material having been practically exhausted in 1-2 hours as shown in Table 1.
Table 1
Table 2 tabulates the results of our experiments.
Table 2
The results are summarised as follows:-
1. The amount of SH, produced from the muscles of Portunus trituberculatus by heating at 100°C in media of different Ph-values was measured.
2. The production of SH₂ from the material is almost exhausted in two hours's heating.
3. The greater Ph-value of the medium, the more the amount of SH₂ produced by heating. At Ph 6.5 SH₂ produced very slightly.
4. The muscle of female carb produces SH₂ more than that of male under the same experimental conditions.