水産製品の酢漬に關する研究

概要

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The possible dencity of acetic acids solution of pickle are 3% at fresh meat, and 1% at fish cakes. The fresh meat pickle became softend and soluble gradually, therefore we must prevent the autolytic enzyme action for long storage. High temperature makes it possible, but the meat coagulate. We failed preliminary salting before pickling, and succeeded after all to soak the meat (more than 1 hour) in alkaline solution (the solution as 1% of ammonia solution) at first, and then to pickle in acetic acid solution.
公益社団法人日本水産学会の論文