Simplified Test on the Freshness of Fish Meat:(I). An Application of Walkiewicz's Method for Measuring the Freshness of Whale Meat

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概要

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• A rapid and simple method of measuring the freshness of raw beef, which was introduced by W. Walkiewicz, was applied to fish and whale meat. Procedure: Finely chopped meat, 5.0g, is suspended in 50 c. c. of distilled water and filtered. The amount of 0.1 c.c. of the f ?? ltrate is added to 3.0 c. c. of 1% mercuric chloride (solution A) and to acidic mercuric chloride (solution B : 1% HgCl2 containing 0.05% of acetic acid). The coagulation, if happens, indicates the meat not fitted for food. Results of experiments carried on skipjack, and whale meat are shown in Table II and III. The writers confirmed that the coagulum contains both water, soluble protein and in lesser amount, mercuric aminochloride (See Table IV and V.) The Walkiewicz test may be applicable as a rapid and simple method in detecting the decomposition of some fish meat in its first stage. The test made on raw beef was also attempted and the Walkiewicz's method was confirmed (See Table I).

• 社団法人 日本水産学会の論文

著者

• 天野 慶之

  水産試驗場

• 内山 均

  水産試驗場

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• Simplified Test on the Freshness of Fish Meat III. Non-Precipitability of Hexon Base with Mercuric Chloride
• Simplified Test on the Freshness of Fish Meat:(I). An Application of Walkiewicz's Method for Measuring the Freshness of Whale Meat
• Simplified Test on the Freshness of Fish Meat:(2) Reaction of Mercuric Chloride on the Soluble Protein

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