水産物の腐敗に関する研究-XX

Abstract

For explanation of the facts that the histamine is usually produced in large amount in mackerel and in less amount in yellow-tail in the course of putrefaction, we have studied the putrefactive process of the normal and autolysed fishes. The results are as follows: (1) In the yellow-tail, there has been found little difference in the amount of putrefactive substances in both normal and autolysed fishes. But a larger amount of histamine has been found to be produced in an experiment with autolysed fish. (2) In the makerel, the volatile base and histamine has been produced in a larger amount in the autolysed lot than the normal one. We have assumed, from these facts, the existence of histidine in higher concentration in inner parts of cells than in the intercellular spaces, and the difference in firmness of cell-walls between these fishes. In the yellow-tail having firmer cell-walls through that the histidine may difficulty exude, the histidine should be hardly attacked by bacteria.