魚肉鮮度の簡易測定法に關する研究 : 第3報p-キノンによる呈色反應の定量への應用

概要

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In the previous paper we have reported that the p-quinone reaction was applicable qualitatively as a simple determination method of the fish-meat freshness. The present experiments were carried out to see whether the same reaction would be applicable or not as a quantitative determination method. The results so far obtained are as follows. The reddish brown color of the reagent shows a tendency to become more dark in proportion as the loss of the fish-meat freshness advances. But it is impossible to detect precisely by the color reaction method the critical grade of the loss in the fish-meat freshness considered from the sanitary point of view. Furthermore, the color reaction of p-quinone proves hardly applicable to a quantitative colorimetric determination of the fish-meat freshness on account of a lot of technical difficulties to prepare necessary standard colors.
公益社団法人日本水産学会の論文