各種抗生物質の鮪肉に対する鮮度保持効果

抄録

In order to examine the virtue of some antibiotics applied as preservatives to fresh meat of tunny, the deterioration during storage reflected in sensory feature (see Tables 1-5) as well as in chemical character (see Tables 6-8 and Figs. 1-3) of the flesh was followed day by day using as sample uniformalized lots of fillet which were previously kept dipped for 30min. respectively in one of 20 ppm solutions of the antibiotics to be tested. The results indicate that chlortetracycline, tetracycline, and oxytetracycline, all carrying naphthacene rings, truely possess notable efficacies as preservatives for keeping the tunny flesh in a good state.