漁獲後の処理法が肉質変化におよぼす影響の研究-IV
サンマの鮮度保持のための CTC 水の使用
1959 年 25 巻 7-9 号 p. 569-572
詳細
1959 年 25 巻 7-9 号 p. 569-572
Aboard ship immediately after catching, the saury was treated with sufficient ice containing 5 p. p. m. of CTC in such way to rinse out the surface of fish body with its melted water, transferred to the laboratory and kept with further addition of it for 17 days. Chemical and organoleptic examination for the freshness of fish was made during the period of storage and the amount of CTC penetrated in the flesh was also determined by the Tomiyama's microbio-logical assaying method using cylinder plate. The results can be summarized as follows:
(1) The quality of saury was preserved passably well in CTC-ice for 17 days, whereas in plain ice for 8 days.
(2) At the beginning stage of CTC-icing, the flesh contained about 0.02γ of CTC per gram of tissue and thereafter its content attained to 0.16-0.34γ per gram of tissue.
(3) Generally speaking, the big saury contained a larger amount of CTC than the small one and its content was lower in the dorsal and ventral part than in the caudal one.
