Experimental Studies on Utilization of Pyroligneous Liquid (3) Application for " Migaki herring " (dried herring with the head and tail cut off)

概要

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From the facts that wood-tar contained in the smoke ingredient has proved efficacious to prevent the oxidation of the meat and that the meat treated with pyroligneous liquid allows hardly the attack of worms, we have tried to prevent the oxidation and the damage by worms of " Migaki Herring " by soaking it in pyroligneous liquid. After preserving for two months, the control was proved to have a smell indicating the oxidation and to suffer a notable attack of the worm, while the samples treated with pyroligneous liquid were free from such heavy damages, especially those treated with the liquid having the acidity of 2% were in superior condition. Acid value, iodine value, and peroxide number of the samples suffer no effect by the treatment with pyroligneous liquid.
社団法人日本水産学会の論文