揮發酸の溜出比による鮮度判定法の研究-VI 試料の取扱について

Abstract

A. Block, minced, and brayed meat prepared fresh or spoiled fish muscle were compared mutualy to determine the degree of crush for sample meats with the steam distillate method, the results are given in Table 1. In view of the practical treatment, sample meat must be brayed in a mortar. Often the brayed meat from a complete putrid fish muscle gives a large ratio than its exact value (cf. Table 2), then it must be suspended in the distilate flask liquid. And all titrating alkaline solution can be used in about 0.02N concentration. B. The preservative conditions of a sample meat in a dilute H2SO4 solution are experimented, the results obtained as follows : - Taken in 1% H2SO4 sol. 50cc., the sample meat 20g. can be preserved within 1 day at 30°C., 1-2 days at 25°C., 2 days at 20°C., 4-5 days at 15°C., 7-8 days at 10°C., 10-12 days at 5-0°C. Taken in 5 % H2S04 sol. 25cc. or 50cc., the sample meat 20g. can be preserved within 2-3 days at an ice-box temperature.