A Storage of Marinade of Shark

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概要

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• We have made the marinade of Shark as new marine product of Shark muscle, and examined on the storage of it. Shark muscle is salted in 10% NaCl about two days, and pickled in vinegar with carrot and red, pepper. In-1°C-20°C, marinade of Shark are storaged about thirty days. But in 3°C, muscle is softening in two or three days, and decayed about thirty days in marinade of pH 4.4, and in pH 4.2, muscle is softening, but no decayed about thirty days.

• 社団法人 日本水産学会の論文

著者

• 尾藤 方通

  水産試驗場

• 野口 榮三郎

  水産試驗場

関連論文

• マツのシンクイムシ類の自然個体群における密度効果について
• Studies on the Preservation of Fish, Report I:The Freezing and Melting of Acidified Ice (HC1)
• A Storage of Marinade of Shark

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