水産藏食品の研究-III : フオルムアルデヒド生成量に及ぼす発煙條件の檢討

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概要

• 論文の詳細を見る

• Though there have been published a number of papers concerning the smoked food, no attempt has ever been made in preparing the smoke of favorable quality. Therefore, in this paper, using the filter paper as the smoking material, and with the equipment which is shown in the figure 1, the smoking conditions affecting the formation of formaldehyde are studied. The results obtained are as follows: larger amount of formaldehyde are produced from the moist sample, and when the sample is heated more quickly and more higher temperature. The same tendency will be seen in the industrial smoking method using saw dust.

• 公益社団法人 日本水産学会の論文

著者

• 村田 喜一

  北大・水産学部・食品化学

• 大石 圭一

  北大・水産学部・食品化学

関連論文

• 水産藏食品の研究-III : フオルムアルデヒド生成量に及ぼす発煙條件の檢討
• 水産保藏食品の研究-II : 塩乾魚肉の保藏限界について

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