水産食糧の化學的保藏の研究(第2報)鹽素剤の鮮魚貝に對する防腐効果に就て(1)
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概要
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Concerning the preservation of the fish and shells by various chemicals we have already published*. In this report we dealt with a continuous studies on the preservative effect of chlorine compounds on the fish and shells. It is well known that the bleaching powder and some chlorine compounds have strong sterilizing powder but they are unstable and also have decolorizing character. To avoid these defects we made an experimental preservation by using some chlorine compunds shown below. In our test it was confirmed that we can preserve some fish such as horse mackerel and sardine almost for 12 to 24 hours longer than the untreated control samples in summer by using the electrolized brines to which added either capric acid or p-hydroxy-butyl benzoate and with adjustment of pH to 4.4 by hydrochloric acid. Further we could obtain the same result as above by using the pentachlorophenol. However, the electrolized brine, if appiled with no such treatment, showed scarcely any preservative effect.
- 公益社団法人 日本水産学会の論文