Abstract
In the present investigation, we have found that in the course of the putrefaction at the free state of the yellow-tail, mackerel, and bonito, there have been little difference in the putrefactive products except the histidine and histamine contents in them; and in the yellow-tail, the production of the histamine has been proved to be the least, in spite of the largest amount of the histidine contained.
Even if these fishes were softened through any pressing or crushing, no difference has been found in the processes of putrefaction between the yellow-tail and the others seems to us, therefore, to be independent on the tenderness of their flesh.
