南氷洋産塩藏鯨肉に関する研究

抄録

The chemical examination of the salted whale meat produced in the Antarctic Ocean in 1948-1949 was carried out. Of each of 367 samples were measured quantitatively the content of moisture, salt, NH₃-N, crude fat and its acid value.
(1) The correlation of NH₃-N and NaCl1 of meat in some tanks are positive, and in others negative. Less NaC1 caused high NH₃-N and results in negative correlation. If there is too much brine in the tank, the penetration of NaC1 continued during the long period of voyage, and the higher NH₃-N meat make the higher NaC1 content.
(2) Regarding the processing of salted whale meat we reached the following conclusion: If the brine is rejected 7-14 days after the salting of the meat, the salted meat are in better condition than the meat which are treated without the rejection of the brine.
(3) The brine in the salted whale tank was analysed and the NaC1 content was 22.8% and nitrogen content was 6.85%.