揮発酸の溜出比による鮮度判定法の研究-VIII : 揮発酸の魚肉中における形態について

概要

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The present study was carried out to survey the form of volatile fatty acids and its change during the deterioration of fish meat. Using the minced meat of a kind of bule fin tuna as a test material, volatile acids were fractionated into free, salt and ester forms according to the procedure given in Fig. 1. The fractions obtained were further examined on their component fatty acids by paper chromatography. The results are summarized in Table 1 and 2. Among three forms, the salt form was most abundant through all stages of deterioration. The proportion of these forms and the pattern of component fatty acids were observed to vary accord-ing to the freshness of meat. In the chromatographic study it was suggested that the component fatty acids in the free and salt forms were gradually replaced by the higher volatile acids with the progress of deterioration. In the ester form, the presence of higher acids (>C6) was presumed.
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