ピックル皮の調製条件がその保存性におよぼす影響

概要

論文の詳細を見る
For good preservation of pickled light skin, more detailed investigations are necessary not only on the pickling condition but also on the selection of raw material and the beamhouse operations. Calf skins were left standing in the green state for the different hours and applied with or without salt curing for 40 days. They were then processed into pickled skins and followed by one or three months storage. From solubilized nitrogen content of the pickled skins after storage and properties of the chrome upper leather prepared from them, it can be said that pickled skin may be prepared well from both the green and the salted stock if it is quite fresh, but when not so fresh, it should be prepared directly from the green stock. When solubilized nitrogen content of the pickled skins after storage, which have been prepared under the different conditions of reliming and pickling, as well as the properties of resultant chrome leather are both taken into consideration, the reliming should be stopped within one or two days and the pickling should be done using more than 12% sodium chloride and 1.0-1.4% sulfuric acid, if the shelf time of pickled skins is three months.