鯣の吸水について-I : 乾燥方法及び貯藏の影響

概要

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The effect of drying process of squide meat and storage conditions of the dried meat on the amount of water absorbed by the dried meat immersed were studied. The results obtained can be summarized as follows: (1) The amounts of water absorbed by the dried meats are independent of their own water contents (cf. Tab. 1). (2) The meat dried slowly absorbs water less than that dried faster (cf. Tab. 2). The meat dried below 10-15°C. absorbs water more than the one processed at 22-29°C. (cf. Tab. 3). (3) The amount of water absorbed decreases in th dried meat stored for 20 days at tempe-ratures above 3-6°C. However, the absorbed water remains constant in amount when stored at -15°C. (cf. Tab. 4 & 5).
公益社団法人日本水産学会の論文