Studies on Putrefaction of Aquatic Products-XV

Comparison of Putrefaction for Round, Fillet, Minced and Denatured Fishes

Abstract

In the previous paper, we have reported that the round fish was slower in putrefaction than the minced muscle. It was also confirmed in the present experiments on the round fish and fillet. But in fish of small size, there has been scarcely found of differences in the process of putrefaction between them.
Of course, the rate of putrefaction in these bodies will be attributed to the tenderness of muscle in accompany with their small size.
The difference of the putrefaction between the minced muscle and the same muscle cooked at comparatively low temperature (denatured) was scarcely found. It seems, therefore, that the tenderness in the minced muscle has no relation to the rate of putrefaction.