Keeping Quality of Mackerel, <i>Scomber japonicus</i>, by Using Aureomycin
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- TOMIYAMA Tetuo
- 九州大学農学部水産化学第一教室
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- KUROKI Shunichi
- 九州大学農学部水産化学第一教室
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- NOMURA Minoru
- 九州大学農学部水産化学第一教室
Bibliographic Information
- Other Title
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- オーレオマイシンによるサバの鮮度保持
- オーレオマイシン ニ ヨル サバ ノ センド ホジ
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Abstract
It has already been shown that the prolongation of storage life of the sardine was obtained by a 30-minute dip in a 10 ppm aureomycin containing brine1). The present paper deals with a similar study of the effectiveness of aureomycin to keeping quality of the mackerel. The results can be summarized as follows:<br> (1) A 1-hour dip in a 10 ppm-aureomycin containing 5% brine at 20°C was effective at 20°C in keeping quality of mackerel 1.7 times longer as judged from volatile base-N, trimethylamine-N and histamine hydrochloride content of the muscle.<br> (2) A 2-hour dip in 5% brine containing 40 ppm-aureomycin at 20°C was found to be effective at 20°C in keeping quality 1.4 times, 2.4 times and 2.6 times longer as judged from volatile base-N, trimethylamine-N and histamine hydrochloride content of the muscle, respectively. A further addition of ascorbic acid at 0.25% level was effective to the inhibition of histamine formation. The treatment of gutted mackerel with the aureomycine-brine was found 2.6 times better in keeping quality than control treated only with brine.
Journal
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- NIPPON SUISAN GAKKAISHI
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NIPPON SUISAN GAKKAISHI 21 (8), 958-961, 1955
The Japanese Society of Fisheries Science
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Keywords
Details 詳細情報について
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- CRID
- 1390001206413711488
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- NII Article ID
- 130000915466
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- NII Book ID
- AN00193422
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- ISSN
- 1349998X
- 00215392
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- NDL BIB ID
- 10054258
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed