水産物の腐販に関する研究-XXIV : 貝類の腐販について

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(1) The spoilage of shell-fish was examined, the features of the spoilage of white muscle fish and reddish muscle fish being referred to. (2) In the begining of spoilage, pH value of shell-fishes shifts to the acid side, presumably due to their high content of glycogen. (3) The volatile base nitrogen, of which the trimethylamine is small and the ammonia is large in amount, is produced in a considerable quantity as is the case with white muscle fish. Trimethylamine oxide content amounts to fairly large quantities ranging from ca. 2mg. % in oyster to 38mg. % in short-necked clam. (4) In the spoilage of shell-fish, the histidine in the free state is scarcely detectable (less than 1.0mg. %) contrary to its presence in a large quantity in reddish muscle fish, and the histamine produced also is very small in amount (less than 1.0mg. %).
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