ヒノキチオールの鮮度保持効果

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概要

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• In this report, we examined the improvement of keeping quality of fish achieved by application of hinokitiol (m-isopropyl tropolon), sodium hinokitiolate and asnalon (oil of Thujopsis dolabrata SIEB.). Fishes previously kept immersed in 0.01% or 0.02% solution of hinokitiol for about one or two hours were stored at room temperature. Hinokitiol, sodium hinokitiolate and asnalon were recognized to be the same with one another in respect of apparent effectiveness, and freshness of the fishes treated with these agents was maintained almost two or three times longer over that of the control. Asnalon, however, is not suited for actual use because of its intense oder and bitter taste. It has been ascertained that the preservative power of hinokitiol for fish is attributable at least in part to its inhibitory effect on protease activity (see Table 4).

著者

• 山本 常治

  日本海区水産研究所

• 野口 栄三郎

  日本海区水産研究所

関連論文

• サバ肝臟の重量及脂肪量の季節的變化
• ヒノキチオールの鮮度保持効果
• Studies on the "Arai" Phenomenon (the Muscle Contration Caused by Perfusing Water)-IV:On the Rigor-Mortis of White Meat Fish and of Red Meat Fish

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