抄録
The color reaction of pyperidin, of the bacterial decomposition product of Lysin, against p-quinone has been proved applicable as a simple method for the judgement of the fish meat freshness, as it was recognized that the fish meat treated with p-quinone assumed a red coor more rapidly in proportion to the progress of its putrefaction. This method is applicable also for the freshess judgement of boiled fish paste and smoked fish. In the case of smoked fish, however, the experimental result obtained tells that the color reaction is affected by the wood-tar component which is noticeably contained in the sample as its alcohol extract shows.
