鰹節其の他節類に於ける筋繊維の太さに就いて
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概要
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A filet of bonito or some other fishes is first boiled and dried, and then snbjected to repeated mo ?? ding to assume the form of a hard wooden block, which is called “husi” (or “busi”), and thin shreds pared from it with a p ?? ane are used to flavour food-stuff in Japan. A question often occurs as to wh ther or not we can discriminate one fish from others from an examination of the th ?? n shres of the dried flesh only. Table 3 gives readings of breadth of the muscle fibres thus prepared and Figs. 1 ?? 3 show the scatterings of the dimensions in terms of percentage of the mean values. It is to be seen that the sma ler the fish, the narrower the muscle fibre. No definite relation exiss between the breadth of muscle fibres and the phylogenetical interrelation of the examined species.