STUDIES ON THE INFLUENCE OF TREATMENTS IMMEDIATELY AFTER CATCHING UPON THE QUALITY OF FISH FLESH.-II:FURTHER EXAMINATIONS OF TREATMENTS ON KEEPING QUALITY OF FISH

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This report deals with the results of further experiments to examine the effect of killing and storing methods for keeping freshness of mackerel. However measurements of K (1) and lanthanum-blue-reaction-value (2) were added to the methods for the determination of fish freshness which have been employed in the previous report. The results are shown in Tables 1 and 2, and summarized as follows; 1) Among the three methods for which the authors could not find the difference in the effect of keeping the quality of fish flesh in the previous paper the immersion method in icewater was worse than that of icing with 1% sodium chloride and of immersing ice-water containing 1% sodium chloride. 2) The appearance of dressed fish which had been sealed in polyethylene tube was good without any drying and oxidation, but the qualities were not always excellent in the other tests. 3) It was found less effective for keeping freshness when the fish had been frozen in brine (-10°C.) for 3 hours or in a refrigerating-chamber (-17°C.) for 5 hours before storage. It might be due to the fragility of tissue owing to the refrigeration. 4) The freshness of dressed fish which had been dipped in C. T. C.-sea water (20 p. p. m.) for 2 minutes, and sealed in polyethylene tube was the best of all treatments. 5) The quality of fish which had been narcotized in 1% urethane solution for 90 seconds after capture, was better than that of control in early stage of storage time.
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STUDIES ON THE INFLUENCE OF TREATMENTS IMMEDIATELY AFTER CATCHING UPON THE QUALITY OF FISH FLESH.-II:FURTHER EXAMINATIONS OF TREATMENTS ON KEEPING QUALITY OF FISH

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