Abstract
The present paper deals with the determination of CTC residue in the edible part of several kinds of trolled fish which were dipped ashore several days after capture in sea water solutions of CTC ranging from 10 to 30 ppm. Data presented herein clearly showed that the amount of residue was within a range of 0.1 ppm and was comparable to that of CTC (5 ppm)-iced fish. It is of interest to note that with the increase in the CTC concentration of the dip solution quality of treated fish was greatly improved in sharp-toothed eel and hairtail having no scales whereas little in white croaker and flounder which were covered with scales. A discussion has been made on the maximum tolerance of CTC residue, 0.1 ppm in the edible part of fresh fish subject to processing, which was established in 1957 by the Ministry of Public Health and Welfare. Taking into consideration the extent of destruction of CTC by processing and the safety data for the CTC residue, it is proposed that a tolerance of 2 ppm of CTC in the edible part will be appropriate for the fish subject to processing.
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