塩蔵魚肉成分の変化-1-

概要

論文の詳細を見る
The flesh cubes of "Mekajiki", Xiphias gladius of same size (about 1.53 c. c.) were immersed in salt solutions and kept at fixed temperature as shown in Table 1. Each time before and after curing, weight (w), water content (m) and salt content (s) of each cube were observed, and the dry matter (d) was obtained as a residual part. Sev??ral authors investigated the penetration of salt into the cube and an empirical formula is indicated. But the mechanism of salt penetration is not clear yet. In Figs. 5 and 6 three conponents (m, s, d) are presented on the triangular graph. From them we may recognize that at the beginning of curing when the concentration of salt solution is high, the water content decreases in accordance with the increase of salt content of solution but when the concentration of salt soultion decrease the dry matter flows simultaneously. The effect of difference in curing temperature is clear when Fig. 5 and Fig. 6 are compared from which we may know that the decrease of temperature about 30°C corresponds to the difference of 5 percent of concentration of salt solution.
社団法人日本水産学会の論文