イカ墨汁の防腐成分

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書誌事項

タイトル別名
  • An Antiseptic Effect of Cuttlefish Ink
  • イカ ボクジュウ ノ ボウフ セイブン

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抄録

Traditionally it has been believed that the cuttlefish ink exhibits and antiseptic effect on cured cut-tlefish meat (ika-shiokara) produced in Japan<br> Sliced aoriika, Sepioteuthis lessoniana, meat with and without the ink of the cuttlefish were stored at temperatures of 2-3°C, 13-15°C and 25°C, and the volatile basic nitrogen (VBN) were measured at intervals. The increase in VBN of muscles with the ink of the cuttlefish added were suppressed as compared with the control.<br> The substances which were precipitated at pH 4.O and 11.5 were filterd off the ink, and the resulting supernatant was adjusted to pH 7.0, concentrated at 50°C, and desalted with methanol. The material thus purified exhibited inhibitory effect against Staphylococcus aureus, and had physicochemical properties similar to lysozyme.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 45 (11), 1401-1403, 1979

    公益社団法人 日本水産学会

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