水産物の油焼け防止に関する研究-8-

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In the present work antioxigenic and synergistic effect of Na-erythorbate on BHA which is applied to salt-dried fishes (salmon, saury pike, and horse mackerel) are examined. The antioxidative effect of Na-erythorbate on salt-dried fishes was evaluated both by organoleptic test and by measurement peroxide value. The available period was decided within 15 days, and better result was obtained at the concentration of 0.5% Na-erythorbate to dry salt than at 1%. But fishes are kept in better quality when they were treated with 0.5% Na-erythorbate solution before salting. Antioxidative effect of BHA is larger when it was applied with Na-erythorbate than was applied it alone. As Na-erythorbate is very soluble in water and easily penetrates into fishes, fish oil may be protected from oxidation by the antioxigenic ability of Na-erythorbate until BHA penetrates into fish oil to such quantity as it demonstrates its ability. Thus, the main cause of the synergistic ability of Na-erythorbate may be attributable to the water soluble property of this chemical.
社団法人日本水産学会の論文