水産物の腐敗に関する研究-VI : サメ肉に於けるアンモニア発生の特異性についての考察(その2)

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We have reported in the previous paper1) that the step found on the ammonia-developing curve in the process of putrefaction of shark muscle, was responsible for setting of the muscle during storage. In the present work, we have been led to the conclusion that it was mistake and must be correct as follows: Urea in the shark muscle may be distributed inside and outside of the muscular cells, and bacteria may act first on exterral urea and next on internal urea secreted from the cells which have been broken by enzyme and bacteria. We expected that the step on the ammonia-developing curve might be due to that the speed of the development of ammonia would be dull at the final point of decomposing of external urea.
公益社団法人日本水産学会の論文