魚肉の緩衝能に関する研究-I

Abstract

The effects of trimethylamine and ammonia on the buffering capacity of fish muscle and the change in the capacity during degradation were studied. The results obtained were as follows: 1) Trimethylamine and ammonia increased the buffering capacity on alkali side above pH 8 and 6 respectively. The latter was, although the effect was slight at lower pH range, the higher the pH the more effective on alkali side above pH 8. 2) Muscles of elasmobranch decreased in the buffering capacity at an early stage of putrefaction, but increased at a later stage. The decrease may have been caused by reduction of trimethylamine oxide, while the increase, on the other hand, may indicate the formation of trimethylamine and ammonia. 3) Non-protein matters seem to provide with a greater part of the capacity. With the muscle of ray-fish, Dasiatis akajei, the capacity due to protein was very small as compared with shark protein.