水産物の油焼け防止に関する研究-IX : 界面活性剤を配合した酸化防止剤調製品の適用について(その1)瞬間浸漬法による乾製品の油焼け防止

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Recently, several antioxidant preparations containing some surface active agents have commercially been developed in Japan, which are to be used in fish manufacturing process for keeping the antioxidant as homogenized in curing solution. In the application of these preparations to the protection of marine products from oil oxidation, the authors have devised a practical method they have named “moment dipping method”. This method is very simple, labor-saving and needs no special apparatous. Thus, merely dipping the raw fish in a solution of a comparatively high antioxidant concentration, 0.05 to 0.10%, made by using said antioxidant preparations is effective enough to cause a considerable amount of antioxidant to be fixed on the fish body. In this paper is presented the effect of “moment dipping method” obtained for salted-and-dried fish (saury), the results being as follows: 1) With dried fish having high moisture contents, BHA-preparations were found to be more effective than BHT-preparations, but the difference in efficacy between these two antioxidant preparations was quite small. So, application of the latter preparation, less expensive, is thought to be preferable. 2) On the other hand, with dried fish having low moisture contents, BHA-preparations are far superior to BHT-preparations. So, application of the former preparation seems to be desirable. Since 20% addition of BHT-preparation to BHA-preparation brought no appreciable reduction in efficacy thus in treating well dried fish, the cost of antioxidant addition will slightly but certainly be curtailed by such addition. 3) With dried fish having moisture content whether high or low, the efficacy of “moment dipping method” was found in either case to be slightly inferior to that of the long-time immersing method usually adopted in Japan. The difference may be attributed to the rather small fixation of antioxidant on fish body realized by said new method. So, if an increased amount of antioxidant in immersing solution up to above 0.10% or by increasing the viscosity of the solution by means of some material as, for instance, CMC, a much greater effect is expected to be attained. 4) The amount of antioxidant fixed on fish body calculated from the weight increase taking place in the moment dipping process showed that there is no danger in the “moment dipping method” even when an amount over the usage limit fixed by Japanese Welfare Ministry is used insofar as it is in the range here tested (0.05 to 0.10% as antioxidant concentration).
公益社団法人日本水産学会の論文

水産物の油焼け防止に関する研究-IX : 界面活性剤を配合した酸化防止剤調製品の適用について(その1)瞬間浸漬法による乾製品の油焼け防止

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