On the Elasticity of the Smoked Shark-muscle

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概要

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• An elastic gel as white gum is yielded when the shark musele (Squalus sucklyi) is smoked after steeping in aciditic solution, and in this paper are discussed the change of elasticity of the muscle during smoking, by measuring force required to push a sphere, 2cm in dia., into the muscle for 0.5mm deep, and the optimum pH-value at which the elasticity take place strongly. The experimental results are as shown in Fig. 1 and 2. It is valuable to mention that the pleasant taste and its continuity of the manufacture depends mostly upon the elasticity of the muscle.

• 社団法人 日本水産学会の論文

著者

• 山村 彌六郎

  福島県立小名濱水産学校

関連論文

• The Influence of Electrical Shock on the Velocity of the Putrefaction of Fish-Meats
• On the Elasticity of the Smoked Shark-muscle

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