Preservative Experiment of the Smoked Shark-Fillet:Part. I. Relation between the days needed to show decayed appearance and the temperature stored
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The decayed appearance of the smoked shark-fillet (ABURAZAME-Squalus suckleyi) were determined for several temperatures in which the samples were stored, by putting odour, elasticity, Nessler reaction of the section or state of moulding togethr, and Q10 value was caluculated gruphycally within the range of 8-32°C, being obtained 1.9 (Tab. and Fig. 1). It is more recommendatory that the smoked fillet would be preserved in cold storage of 2-8°C.
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