YAKUGAKU ZASSHI
Online ISSN : 1347-5231
Print ISSN : 0031-6903
ISSN-L : 0031-6903
鯨肉の鮮度に關する化學的研究 (第3報)
鮮度低下に及ぼす水素イオン濃度の影響及び鹽酸による鯨肉の滴定曲線
中井 正
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1949 年 69 巻 4 号 p. 171-173

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Ground baleen whale meat was left at the room temperature (in Summer) for 144 hours with the addition of buffer solution of pH 2, 4.2, 5.9 and 7.7, respectively. The amount of formal titrating N was found to have increased in the two former solutions, but that of volatile basic N did not increase appreciably. Both these N values increased considerably in the latter two cases.
The titration curve of baleen whale meat by 2N-HCl showed that the buffer action was week in the range of pH 3-2 and pH 6-5 but appeared comparatively strong in other portions. Whale meat containing a large amount of fat was found to have smaller buffer capacity compared to lean meat.
The reaction between whale meat and HCl was found to be of a different nature between those at pH 6-3.5 and at less than pH 2, but both were shown, from titration curves, to have taken place within the range of pH 3.5-2. Tests to determine the feasibility of storing a chunk of whale meat by HCl were unsuccessful.

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© by the PHARMACEUTICAL SOCIETY OF JAPAN
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