塩藏魚肉のアムモニア發生に關する研究
(第1報)まいわし及せぐろいわしについて
1948 年 14 巻 2 号 p. 90-92
詳細
1948 年 14 巻 2 号 p. 90-92
Taking two species of saldine, Saldinia melanostica and Engraulis japonica the denaturation of meat was studied by measuring the ammonia content which was formed in the elaption of preservation time. The result of experiments shows that (1) in salt cured meat of newly caught fish ammonia content reaches to ca, 30mg. % in about ten hours after fishing, (2) in salt cured and acidified meat it docs earlier and in larger quantity, (3) in salt cured and alkalinised meat it does rather slowhy and in smaller quantity, (4) in the salt cured whole body of Engraulis japonica it is reverse (it may be due to the existence of intestines), (5) rapid ammonia formation takes place when phosphoglyceric acid diminishes, (6) ammonia which is once formed disappears changing to amide type when glycolysis occurs, it looks like iufluenced by the reaction at that time.
