塩蔵鯨肉の脱塩について

概要

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Salt was removed from salted whale meat (Sunoko-meat) by soaking in running water at the outflow velocity of 570cc./min. at various temperatures. As shown in Table 1, the water content in meat increased at 25°C. and 35°C. but it increased at the beginning and decreased afterwards at 45°C. and 55°C. especially at the latter. This seems to be due to the occurence of dehydration in meat by heat coagulation. As shown in Table 2, little difference was found between the rate of salt removal at 25°C., 35°C. and 45°C., but the rate at 55°C. was distinctly greater than in the former cases. At high temperatures, the salt seems to be removed together with water from meat. The diffusion coefficient, K, of common salt in whale meat was shown in Table 3.
社団法人日本水産学会の論文