テトラサイクリン類による処理が加工食品の品質に及ぼす効果果-II

CTCを併用したサケ塩蔵品中のCTC残存量および製品の品質向上

抄録

The aims of this paper is to study the effectiveness of chlortetracycline (CTC)-treatment in quality improvement of salt salmon and to determine the CTC residue and its distribution in the salt salmon.
When CTC (0.3 ppm)-containing minced flesh alone was kept at -3 to 5°C, spoilage was hardly observed within 14 days as compared to the occurrence of incipient spoilage on the 5th day in case of flesh with no CTC. The CTC-containing flesh being mixed with 10% sodium chloride did not manifest any sign of spoilage after a two-week storage.
The penetration of CTC into semidressed sockeye salmon which was salted with CTC (21 ppm)-containing salt was higher in belly part than in back and tail flesh. CTC in various parts of salmon flesh was found inactivated rather readily during the storage at 0 to 5°C.
The CTC residue of salt chum salmon which was dipped for 30 minutes in a 56 ppm CTC-sea water solution prior salting was found less than 0.1 ppm after a 9-month storage. The distribution pattern of CTC in the salt salmon flesh was similar to that in flesh of dip-treated fresh salmon except for low content near the skin. This abnormal low content can be accounted for by the destruction of CTC coupled with the oxidation of oil beneath the skin. On broiling the salt salmon the CTC residue was further decreased to a value lower than 0.02 ppm level.