Abstract
Fifty horse-mackerels Trachurus japonicus (TEMMINCK and SCHLEGEL) were separated into five groups according to the amount of the antioxidants, BHA or BHT, which were contained or not contained in the table salt, and then each group was salted by a dry salting method for 20 days at 15°. using 30% of the salt in weight to the total fish of one group. The results obtained were summerized as follows:
1) The table salt mixed with 1% of BHT showed some obstruction to the salt permeation, but the salt with 0.02% of BHT showed no such effect. It was noted that the results obtained were the same as those of the previous paper.
2) The table salt coated with 0.01% of BET or 0.02% of BHA·BHT (half and half) did not show obstruction effect. These results are different from those of the previous experiments.
3) In view of the above results the author considered that a very small quantity of the antioxidants would not obstruct the salt permeation into fish meat for practical use.
4) The table salt containing BHA turned into brown colour during the experiment and the gloss of the fish vanished. These phenomena lowered the commercial value of the salted fish.
