クロールテトラサイクリン(CTC)で船上処理した底曳魚のCTC含量並びにこの処理魚を調理或は煉製品に製造した場合のCTC残存量

概要

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Several species of fish caught by trawler were placed under CTC-ice (3.5 ppm) or dipped in CTC-sea water (10 ppm) immediately after catch. The fish thus treated were stored aboard for 14 or 22 days. The penetration of CTC into the flesh and the skin during the storage period was assayed microbiologically using B. cereus No. 213. A study was also made of what extent the CTC in the edible part be destroyed due to cooking and also processing to "kamaboko". The results can be summarized as follows: 1. Of several species of fish (cutlass fish, butter fish, croaker, lizard fish, sea eel and harvest fish) the skin contained 0.11 mcg CTC per g in average after a 22-day storage, while the flesh contained 0.08 mcg CTC per g in average. 2. In processing the CTC-containing flesh (0.05-0.1 ppm) to "kamaboko" the residual CTC was found 60% after washing the ground flesh, and no CTC was detected after steaming for 11.5 minutes, the highest temperature at the center portion being 81°C. 3. The residual amount of CTC of five species of the fish was not detected after being cooked by regular four cooking methods except boiled lizard fish, broiled sea eel and fried cutlass fish.
社団法人日本水産学会の論文