Effect of Heating and of Liming of the Skin of Fish on the Dissolution of Protein

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概要

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• If the skin of fish is boiled with water, collagen in it dissolves, becoming water-soluble matter. In the present study, effects of heating and of liming of the skin upon the amount of nitrogen dissolved were experimented with the conclusions, that the higher the temperature and the longer the time in heating, the more nitrogen is dissloved, and that liming before heating maltiplies the nitrogen dissolution; the more so, the higher the concentration of the lime used, and the longer the immersion of the skin in the lime.

• 社団法人 日本水産学会の論文

著者

• 高野 喜久男

  水産講習所

関連論文

• Effect of Heating and of Liming of the Skin of Fish on the Dissolution of Protein

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