抄録
Previously, the decrease in nitrofuran derivatives in fish sausage processing, especially during the boiling process, was demonstrated. And it was shown that addition of NaNO2 to fish meat prevented the inactivation of AF-2 in fish sausage processing.
In the present study, the experiments on the preservative effect of AF-2 with and without NaNO2 on fish sausage stored at 37°C and on the decrease in AF-2, with and without NaNO2, in fish sausage made from various kinds of normally used fish, were carried out. The results were as follows;
(1) The quantity of AF-2 remaining in fish sausage without NaNO2 after the boiling process was less than 3 ppm (20 ppm added), and the sausage spoiled in a shorter period of time than in the sample to which was added 5 ppm of AF-2 with NaNO2. There was no difference in the quantity os AF-2 remaining in fish sausage, or in the preservative effect of AF-2, between adding NaNO2 when curing or when grinding the fish meat. (Fig. 1 and Table 1)
(2) The effect of NaNO2 on the quantity of AF-2 remaining in fish sausage made from various kinds of fish, which are the main materials used in fish sausage products, were investigated. Three groups of fish were able to be classified as follows;
i) NaNO2 was effective on retaining AF-2 in tuna and whale.
ii) NaNO2 was slightly effective on retaining AF-2 in black marlin, horse mackerel, croaker and shark.
iii) NaNO2 caused a decrease of AF-2 in frozen raw ground alaska pollack. (Fig. 2)
