1953 Volume 19 Issue 6 Pages 746-749
The experiments were carried out on the trichloracetie acid extracts of fresh and spoiled mackerel meat. The results obtained on some determinative factors were not in complete agreement with those obtained from the equations described in our previous report, especially on the aeration temperature. The curves of the amount of volatile basic nitrogen obtained when plotted by temperature, showed two irregular increases at the temperature of 45° and 70°C, which seemed to have no direct relation to the freshness of the material examined.
