エビ類の黒変に関する研究-III : 黒変阻止に就いて

概要

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1) In this paper, with the use of several buffer solutions (pH. 3.2 or 3.4) some experiments on the chemical treatment for the purpose of fixing any preventing-method against the shrimp-blackening were carried out; with the following result that the producing of blackening-substance due to the mixture of shrimp blood with L-tyrosine was to be effectively prevented by the tartarate and oxalate buffer solutions. (Table 1) In case of the experiments done under the use of fresh shrimp the same prevention-effect was also ascertained as clearly as in the test-tube. (Table 2, 3) 2) In using the minerals and vitamin C and so on as a preventive medium, a considerable prevention-effect was observed, under the potency of aluminium compounds and vitamin C as well as under that of of NaHSO3.
公益社団法人日本水産学会の論文