かつお節のシラタに関する研究-III : シラタの肉質の組織学的検索

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In the previous papers1), 2), results of spectrophotometric studies on discoloration of katsuobushi have been reported. On the present work, histological pattern of muscular tissue in katsuobushi was observed with a microscopic technique. While the muscle fibers in the normal portion of katsuobushi were found lying compactly aggregated in some places (Figs. 1 and 3) and mutually separated in other places (Fig. 2), muscle fibers in a part of shirata were always separated from one another, leaving large gaps between them (Fig. 4). In a pieces of katsuobushi made from a muscular tissue of a large fat content like sanriku-bushi (Fig. 2), a layer of fat was found distributed so as to fill up the interstices of muscle fibers keeping the fibers from close aggregation. According to the result of a test with Schiffs reagent, the fat in this condition is regarded to have been autoxidized. If the results of the previous reports are referred to, it may be said that the fat takes part in the turning ashy white of the fatty tissue with formation of shirata and makes, further, a cause of the moldering of a katsuobushi. Apart from the concern of subcutaneous fat, skipjack specially suited to be manufactured into katsuobushi is generally rather poor in the content of body fat. The muscular tissue of such skipjack is scarcely spreaded with fat (Figs, 5 and 6). But in the case of finished katsuobushi it is general that fat exists as distributed throughout the muscular tissue (Figs. 1 and 2). To clarify the cause inducing this discrepancy, the histological change of muscular tissue that occurs in the manufacturing course for katsuobushi was persuaded by observing the permeation of subcutaneous fat into the muscular tissue (Figs. 7, 8 and 9). The results of this inquiry indicates that subcutaneous fat goes distributed between the muscle fibers in the processing stage of smoking (according to the routine procedure, katsuobushi is prepared by smoking a previously boiled flesh of skipjack and then drying the smoked flesh). The subcutaneous fat permeated into muscular tissue in the smoking process may thus be looked upon as a grave cause that induces the decolorization of katsuobushi to the state of shirata.

かつお節のシラタに関する研究-III : シラタの肉質の組織学的検索

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