魚類の鮮度測定法に関する研究(2)-検圧法による鰓のカタラーゼ作用力測定値と鮮度との関係-

概要

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A further elaboration has been made of the apparatus for estimating the catalase activity of the gill by the manometric method, From the practical point of view, the catalase activity can be expressed as the reading of the mercury manometer at three minutes after mixing 400mg sample gill with 5cc 3% hydrogen peroxide. On exposing the gill to toluene vapor, on one hand, and water vapor, on the other, for 72 hours at 30°C., it has been shown that the increase in catalase activity of the gill with the lowering of the freshness is due to the decomposition of surface layer of the gill, the catalase-rich tissue being exposed to hydrogen peroxide. An intimate correlation between the catalase activity of the gill and the amount of the volatile basic nitrogen has been found when these two estimations have been made on the carp stored at 30°C. after being killed by stabbing a needle into the brain tissue.
社団法人日本水産学会の論文