Antiseptic Treatments of “Kamaboko” with Dehydroacetic Acid

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Other Title
  • デヒドロ醋酸(D. H. A. )による蒲鉾の防腐
  • デヒドロ サクサン D.H.A ニ ヨル カマボコ ノ ボウフ

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Abstract

Antiseptic treatment with D. H. A. for the preservation of “Kamaboko” are employed, and some effects are obtained. Brayed fish meat, “Kamaboko”, is mixed with D. H. A. and dipped into warm solution of D. H. A. after steaming, and then packed with moistened cellophan with solution of D. H. A. These treatmets are combined and preserved the “Kamaboko” in eatable state for more than 10 days at 25-30°C and full moisture.

Journal

  • NIPPON SUISAN GAKKAISHI

    NIPPON SUISAN GAKKAISHI 21 (9), 1029-1033, 1956

    The Japanese Society of Fisheries Science

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