抄録
The smoking, which is a measure to produce preservative foods of high class from aquatic products, has a defect of suffering depression in the freshness of the materials in the early stage of the process. To get rid of this defect, the use of py ?? oligneous. liquid is recommended. Smoked fish treated by pyroligneous liquid has no such smell as indicating the depression in freshness, in spite of the inferior freshness of herrings which were used as the sample of our experiment. and it is accompanied with a trifle secretion of mucus. In other words, that treatment obtained a better result as compared with the control.
Pyroligneous liquid has usually the acidity of 2-5%, and when it is used as it keeps that acidity, the treated fish meat will not only taste too sour but also have its albumen coagulated. Therefore, pyroligneous liquid should be used after it was diluted to the acidity of about 0.5%. Pyroligneous liquid is good for practical use as a supplement of NaCl in the process of the smoking, from the preservation of raw materials to the completion of the process, but the application of the liquid alone is not go d for the taste and the outward appearance of the products.
