水産物の油焼け防止に関する研究-X : 界面活性剤を配合した酸化防止済剤調製品の適用について(その2)瞬間浸漬法による塩蔵品の油焼け防止

概要

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As an effective method for protecting some marine products from their oil oxidation, the authors have previously presented a novel technique“moment dipping method” so they called.1) In the present part of work, wherein salted saury was used as sample, this method was investigated in its aspect of cleaver usage, results being summerized as follows: 1) After long storage, the samples treated with BHT-preparations proved to have been far better preserved than those treated with BHA-preparations in agreement with the results previously obtained for alamaki (a sort of mildly salted salmon)4). 2) BHA- and BHT-preparations exhibited their efficacy more strongly when used in combination than separately. 3) BHT was found more effective when used as an emulsion of high concentration than used as powder mixed with salt. This difference may have arisen likely from a better contact of antioxidant. 4) As to the amount of antioxidant the fish acquire in treating them by the moment dipping method, chemical estimation indicated that, while it varied truly in according to the concentration of the antioxidant bath employed, a sufficiently effective fixation is generally secured with ease.
公益社団法人日本水産学会の論文