鰹節製造中に起る油脂の化学變化(第三報)

抄録

In the previous paper^{1) 2)}, the author reported that the body fat of abdominal flesh of bonito-fish was hydrolysed slowly by the treatment of Boiling, prevented from oxidation by the following Smoking, and hydrolysed greatly by the lipase of the mould during Moulding of the “Katsuwobushi” manufacture. In the present time, the author determined the effect of Moulding on the fat distributed in the thick meat, using the back flesh of bonito-fish which had been treated by the Boiling and eight times of Smoking.
The mould which had grown on the surface of the “Katsuwobushi” seems to hydrolyse the tissue fat at least to 0.6cm depth under the surface, and the decrease of the amount of peroxide oxygen of these fat during the course of Moulding may be due to the alteration of peroxide form to oxide.
Some chemical natures of the crude fat of scrap meat obtained from smoked flesh during the treatment of Cleaning were also studied.