水産物の油焼防止に関する研究-4-

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The authors propose in this papar a procedure to apply some sorts of antioxidant to salting of salmon. The fish processed thus along a definite direction were examined organoleptically after storage for 3 to 6 months. Some chemical properties of the oil extracted from the processed fish were also examined. The salt for the processing was prepared as follows: antioxidants such as butylated hydroxy-anisole (B. H. A), ethyl protocatechuate (E. P.), and propyl gallate (P. G.) were diluted with common salt respectively up to various concentrations properly specified after the previous studies1)2). With the case of B. H. A., the results of preservation experiment were found to be almost satisfactory. However, E. P. and P. G. being less effective as compared with B. H. A., developed a reddish brown off-colour especially in the abdominal part of the products.
社団法人日本水産学会の論文