オーレオマイシンによるサバの鮮度保持

概要

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It has already been shown that the prolongation of storage life of the sardine was obtained by a 30-minute dip in a 10 ppm aureomycin containing brine1). The present paper deals with a similar study of the effectiveness of aureomycin to keeping quality of the mackerel. The results can be summarized as follows: (1) A 1-hour dip in a 10 ppm-aureomycin containing 5% brine at 20°C was effective at 20°C in keeping quality of mackerel 1.7 times longer as judged from volatile base-N, trimethylamine-N and histamine hydrochloride content of the muscle. (2) A 2-hour dip in 5% brine containing 40 ppm-aureomycin at 20°C was found to be effective at 20°C in keeping quality 1.4 times, 2.4 times and 2.6 times longer as judged from volatile base-N, trimethylamine-N and histamine hydrochloride content of the muscle, respectively. A further addition of ascorbic acid at 0.25% level was effective to the inhibition of histamine formation. The treatment of gutted mackerel with the aureomycine-brine was found 2.6 times better in keeping quality than control treated only with brine.
社団法人日本水産学会の論文