魚肉ソーセージの研究-III : 魚肉ソーセージ用ケーシングとしてのライフアン(塩酸ゴム)とクレハロン(ポリビニリデンクロライド)の物理化学的性質について

概要

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Some physico-chemical properties of a film of the Ryphan have been compared with those of the Krehalon in reference to the value in being used for the casings of fish sausage, and we have obtained the following results. 1. When the films are heated in hot water, a great deal of chlorine ion is liberated from the Ryphan, but it is not so with the Krehalon. 2. A great deal of chlorine ion is observed to be isolated from the film of either Ryphan or Krehalon when it is exposed to the germicidal lamp, the film coming out dark brown. This phenomenon is more remarkable in the Krehalon. 3. It has been discussed that the discoloration of nitroso-heme in cooked whale meat may be based upon the oxidation, and the Krehalon, which is air-proof, is found preferable to the Ryphan in the prevention of discoloration.