内臟鹽辛類の油焼防止について

概要

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“Shiokara” is one of favorite diets in Japan which is prepared through autolysis of fish gut, e.g., stomack, intestine, pyrolic caeca, liver, etc., in presence of a comparatively large amount of common salt. But owing to the readiness of deterioration of oil in raw gut, unfavorable odour, taste and colour, “Shiokara” is very apt to be deprived of its market value. The author attempt to prevent “Shiokara” from deterioration by applying Sustane-1F (tert.-Butyl hydroxy anisole, B. H. A.) or Lintone C (Isoamyl gallate+Citric acid) as antioxidant of oil. It has observed that “Shiokara” can be stored for more than 60 days in a good condition as food if Sustane is used by 0.01% of raw gat; but when the amount of Sustane is reduced to 0.005%, it becomes somewhat degraded even within 20 days. In respect of antioxidant effct, 0.005% Sustane is nearly equal to 0.1% Lintone; but the latter, having a defect of darkening the cobur of the product, is less durable than the former. Oil rich fish guts are usable for the raw of “Shiokara” with the addition of antioxidant, such as Sustane.
公益社団法人日本水産学会の論文