市販魚介類の鮮度について(夏の鮮度)

スポンサーリンク

概要

• 論文の詳細を見る

• The volatile basic-and amine-N of the fish sold at the store in Sendai, August 1957, were determined by Conway's microdiffusion method and the results obtained were summarized in Table 1. Comparing the values with those in fish of May and June 1957, the quality of marketing fish was better in summer (26-35°C) than in spring (18-25°C) (Table 1-3). This fact will be caused by the rapid transportation from the fishing ground to the fish store and the proper treatment of fish with ice in August. It was found that the percentage of fish of the poor quality was small in the well equipped store (Table 5) and that comparing the bottom fish with the surface fish, the former always had the high value of the volatile amine-N in comparing with the volatile basic-N (Table 1, 6).

• 社団法人 日本水産学会の論文

著者

• 佐藤 良裕

  宮城県衞生研究所

• 岩松 礼三

  宮城県衞生研究所

• 高橋 道太郎

  宮城県衞生研究所

関連論文

• 市販魚介類の鮮度について(夏の鮮度)

スポンサーリンク