魚肉における食塩の浸透について : 魚体の大きさによる相違

概要

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Experiments on sprinkling salt on fish for cooking were carried out to study the differences in salt absorption in fish meat by size (age) of fish using rainbow trout and sea bream. (1) Rainbow trout When salt was sprinkled directly on the fish meat, the salt absorption was greatest in the 1 year fish, followed by the 2, 3 and 4 year fish in this order. Similar results were obtained in case of sprinkling salt on the skin of fish. (2) Sea bream There were differences in salt absorption between the 2 year and the 3 year fish, the latter having less, for both cases of sprinkling salt on the meat or on the skin of fish. Salt absorption in wild fish was greater than that in cultured fish for both cases of salt sprinkling. This difference may be attributed to the fact that cultured fish has much fat content and heavier subcutaneous fat tissue than the wild fish.
社団法人日本家政学会の論文
1990-07-05