On the Points of "Sardine Cake" Manufacture

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概要

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• The "sardine cake" is manufactured in Japan by (1) boiling a lot of raw sardi ties (Sardinia melanosticta) in water, (2) squeezing as much fluid as possible from the material and (3) drying it in the sun. The present authors have ascertained that an unusually large amount of ammonia sometimes contained in the cake (about 0•2%) is due to putrefaction of the material occurring between squeezing and drying processes. Even if the raw fish was left to putrefy extremely, the cake made from it was found to contain 0•062% ammonia (Table 1). In boiling the raw fish, the same water is usually repeatedly used without being changed, so that it becomes thicker by dissolving. The authors have shown that such repeatedly used boiling water extracts every time nearly the same amount of water-soluble N (1•100-1•386 g. per litre) from the material (Table 2).

• 社団法人 日本水産学会の論文

著者

• 薄井 與兵衛

  茨城県水産試驗場

• 助川 輝武

  茨城県水産試驗場

• 中島 久

  東京農業大学

関連論文

• The Content of Ca in the Muscle of a Teleost, Hypomesus olidus, in Relation to its Environment
• On the Points of "Sardine Cake" Manufacture
• On the Fat-content of Sardinia melanosticta

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