水産物の腐敗に関する研究-XII : 血合肉の腐敗

概要

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Succeeding to the previous report we should like to give herein an account of the process of the putrefaction of the bloody muscle in several kinds of the reddish meat fish in the course of storage. The results obtained are as follows:- (1) The development of the volatile base was found to be larger in quantity in the bloody muscle than in the ordinal muscle. (2) In general the trimethylamine seems to be developed in the first stage of putrefaction prior to the formation of the ammonia. Inasmuch as the development of the trimethylamine is also larger in quantity in the bloody muscle than in the ordinal one, the rapid spoilng of the former one appears to be subject to the large quantity of the trimethylamine. (3) The decrease of histidine and consequently the increase of histamine are by far lower in the bloody muscle than in the other one. It will be attributable by lower quantity of histidine in the dloody muscle, and it seems very probable that the trimethylamine oxide which is contained relatively large in quantity in the bloody muscle prevents the production of histamine.
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