The Protection Method of Marine Products from their Deterioration Due to the Oxidation of Oil-I:Applicability of Antioxidant to Salted and Dried Saury

概要

論文の詳細を見る
The authors report here the result of examination obtained with several antioxidants in the application to some cured fish, the availability of which to marine products, despite their being expected of great promise, has yet scarcely been presented. They used B. H. A. (Butylated hydroxyanisol), B. H. A." (B. H. A. +Synergist), N. D. G. A. (Nordihydroguaiaretic acid), N. D. G. A." (N. D. G. A. +Synergist), E. P. (Ethyl protocatechuate), V. C (Vitamin C), and P. L. (Pix liquids) in the form of 0.005%, 0.010%, 0.025%, and 0.050% solutions, respectively, which were prepared in 12% NaCl solution. Defrozen samples of saury were splitted, salted and used for test. After salting for 16 hours in the curing solutions above mentioned, they were dried in the daylight, wrapped with paper, and stored at room temperture. The test was done organoleptically as well as scientifically about the improving and depressing effects of these antioxidants ; and also the conditions of their "marginal use " were determined for the future investigation.
社団法人日本水産学会の論文