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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概要

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• An experimental equation (1) for the preservative limits of the dried and salted fish meat was offered in the previous paper1). As it was only an empirical formula, a theoretical equation. (2) which is conducted from next two hypotheses on a given water content of sample meat is presented in this paper; (i) Absolute quantity of bound water is constant. (ii) Meat of which salt concentration for free water is 27.5% (3/4 saturation) is within preservative limits. From the equation (2), the equation (3) is obtained, which is quite similar to the equation (1).

• 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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