Change of pH-Value of Fish-muscle by Heating

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概要

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• The freshness or degree of decomposition of fish-meat can be given in terms either of its pH-values, amount of NH3-N or of Amino-N(1), since these items change by degrees during the storage owing to autolytic as well as bacterial actions. KAWASAKI(2) has pointed out that the meats of fish and others, to which some quantity of acid or alkali was already added to change their original pH-value, which remained intact or approach the neutral point of pH-value when subjected to heating. The present authors have heated the fish-muscle, which was at first acidic by autolysis and bacterial decomposition, with the results summarized in Tables 1-7. The shift of pH-value by heating toward the neutral point was within the limit of ±0.4 in our experimental conditions.

• 社団法人 日本水産学会の論文

著者

• 川口 武男

  水産講習所

• 關根 宗三

  木郷地物産会社

関連論文

• The Correlation between Colour and Freshness of Canned Tomato Sardine Meat
• Difference of Chemical Composition in Various Parts of Canned Crab (Paralithodes camtschatica)
• Putrefaction of Boiled and Raw Meats Compared
• Change of pH-Value of Fish-muscle by Heating

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