魚肉鮮度の化學的簡易判定法に関する研究-I : 魚肉浸出液による醋酸検出反応の阻害について

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In the previous paper, the author reported that the volatile acids, such as, formic, acetic, iso-valeric and butylic acid increased during the descendence in freshness of fish. So it was tried to estimate the freshness of fish by detecting volatile acid, especially acetic acid. The results obtained could be summarized as follows, 1) It was proved by paper chromatography that acetic acid was not detected in newly caught fish muscle, while it was found in the period of descending in freshness. (Table 2) 2) It was found that the detective reaction of acetic acid, socalled lanthanblue reaction by Krüger, was inhibited by fish muscle extract. (Table 4) 3) A remarkable relation between the degree of the inhibittion of the reaction and the fresh-ness of fish was noticed. (Table 6)
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