イカ鹽辛熟成中に於ける化學變化と食鹽の濃度との關係

抄録

“Ika-no-siokara” is a Japanese food-matter and is formed by ripening of a mixture which consists of table-salt, muscle, and hepatopancreas of cuttle-fish. We studied the relation between the amounts of added salt and the chemical changes in the ripening process and obtained the following results. With less contents of salts the decomposing velocity of the protein, the amount of amino-acid, glucose and lactic-acid are remarkable and the time required to emit the offensive odour is short. After 11 days at 20°C, lactic-acid is increased 0.508% in 10%, 0.347% in 20%, 0.162% in 30%, NaCl and glucose is increased 1.11% in 10%, 0.93% in 20%, 0.75% in 30% NaCl. The amount of ammonia does not change before the formation of the offensive odour. The mixture has formed the offensive odour at 20°C after 11 days in 10%, after 17 days in 20%, but not formed even after 6 weeks in 30% of salt. The decomposing velocity of protein obeys the monomolecular reaction, the velocity constant being found to be K=24×10^-6 in 10%, K=14×10^-6 in 20%, K=31×10^-7 in 30% NaCl.