煮干イワシに関する研究-III : 製品魚体の油脂分布および油イワシについて
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概要
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To find a technical resort to go by in preparing “niboshi” (boiled and dried products of anchovy) as completely freed as possible from the undesirable effect of the oil content of raw fish, the harm of oil was inquired of its source from two different points of view, namely, the partition of Soxhlet extractible matters among three body portions of head, viscera and muscle and the frequency of occurrence of the so-called “abura-iwashi” (a badly oily product of boiled and dried anchovy) in the products of the same season (summer) but of different sexes. The result of inquiry indicated that: 1) As to the oil content referred to dry substance, head and viscera have values as large as two times and more of the value in muscle, while the oil contents of head and viscera vary more or less broadly according to the difference in season as well as that in sex, viscera being generally more rich in oil as compared with head. 2) While it is said that no such particular size of fish individual as selectively connected with the tendency to becoming “abura-iwashi”, in so far as the authors observation in the present inquiry is concerned, middle sized anchovy products prepared in July were found without exception to be in the state of “abura-iwashi” and large sized ones prepared in August were so to a proportion of about 46%. According to the result of examination of the possible relation between the tendency of occurrence of this undesirable phenomena and the sex of the fish subjected to processing, while no accountable difference was found between the two sexes as to the product prepared in July, the product made in August from male fish fell into said ill state more readily than that from female fish and in fact even by three times.
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