抄録
Previously, the decrease of nitrofurazone (F) and 2-(2-furyl)-3-(5-vitro-2-furyl) acryl amide (AF-2) in fish sausage processing was demonstrated. It was shown that the quantity of AF-2 in fish sausage decreased gradually during storage at 37°C to a small trace amount at the end of 30 days. In the present study several experiments on the preservative effects and decrease in the chemicals during storage were carried out. The results were as follows;
(1) A larger quantity of AF-2 remained in the lower pH sausage after the boiling process and storage. However, a higher pH value in the sausage might not be a cause of the decrease in AF-2 in fish sausage during the storage (Fig. 1).
(2) After the boiling process, the larger the quantity of AF-2 added, the larger a ratio remained. And from these samples the larger decreasing ratio of AF-2 was found during storage (Fig. 2).
(3) The amount of decrease during the storage time was affected by the storage temperature. A larger quantity of AF-2 remained at 30°C than at 37°C (Fig. 4).
(4) The sausage became non edible 20 to 40 days from the date when AF-2 could not be found in the sausage. The sausage also became non edible even when about 3 ppm of F remained. Potassium sorbate (So-K), which does not prevent the putrefaction of sausage, did not decrease during storage (Fig. 2, 3, 4 and 5, Table 2).
