魚体或は魚肉内へのオーレオマイシンの浸透及びその加熱破坏速度

概要

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TOMIYAMA et al5) reported that a dip in CTC-solution and/or a storage in CTC-ice were markedly effective to keep freshness of round fish. Only limited data, however, are available which show dist-ribution pattern of CTC in the treated fish and the rate of heat inactivation of CTC in the flesh at varying temperatures. The objective of this paper is to answer these questions which are of importance from standpoint of fishery technology as well as public health. The following results are obtained by employing a modified pad-plate method for the determination of CTC. 1. Except for pilchard and a small mackerel no penetration of CTC occured into the flesh of several species of round fish after a 27-hour storage in chilled sea water containing 100 p. p. m. of citric acid and 10 p. p. m. of CTC. 2. After a 27-hour storage of “ISAKI” in the CTC-sea water no CTC was found in the flesh or the viscera while it was found in both skin and gills. 3. When bonito fillet was immersed in the CTC-sea water, it was found that CTC readily penetrated into the flesh. 4. The rate of heat inactivation of CTC which was included in bonito flesh increased rema rkably with the rise of temperature. A linear relationship was obtained between the residual CTC (%) the logarithm of the time of heating.