STUDIES ON THE METHODS FOR TESTING THE SPOILAGE OF FOOD-XVII:DETERMINATION OF VRS AS QUALITY TEST FOR CANNED FLESH

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It has been shown in the previous study3) that canned salmon flesh of good quality gave exceedingly high VRS value and that the autoclaving of horse-mackerel flesh resulted in a remarkable increase in VRS which was estimated on an alkalized flesh extract. The present study deals with the mode of formation of VRS in the flesh upon autoclaving, and further with a modification of TOMIYAMA et al's method which enables us to estimate the quality of canned flesh. A high value for VRS which was obtained by the distillation, aeration and micro-diffusion procedure, was found to be made up mainly of basic substances. When the flesh of carp and horse-mackerel were autoclaved in the presence of TMAO, the basic VRS increased markedly whereas the neutral VRS remained nearly unchanged. The decomposition of TMAO was not influenced by the presence of TMA. Based on the above data is presented a method capable of determining TMA-free VRS simply by employing the deproteinized acidic extract as the sample for analysis rather than neutralized or alkalized one.
社団法人日本水産学会の論文