抄録
A considerable effectiveness in prolonging the storage life of the fish fillets has been obtained by a minute dip in minimal concentration of chlortetracycline1, 2). However, no effectiveness for the shrimp has been observed at the concentraton used2).
The present study shows that at least a 30-minute immersion in a 5% brine containing 10-20 ppm chlortetracycline is needed for a definite preservative effect on the sardine (Table 1). It has been found that the effectiveness on the keeping quality was increased a little with the increase in the concentration of the antibiotics (Table 2). It is of noteworthy that the brine in which the sardine was immersed was spoiled after one day, whereas the brine with chlortetracycline was judged still passable three days following a dip treatment of the sardine (Table 3). It has also been shown that a 10 ppm solution of chlortetracycline was able to treat the sardine at least by the same amount as its volume without any decrease in the effectiveness (Table 4). An overnight stowage of the sardine in coarsely cracked ice containing 10-20 ppm chlortetracycline followed by a storage at 4-8°C. without the ice has been found effective to prolong the storage life of the sardine as judged organoleptically or by the volatile base-N value (Table 5).
