水産食糧の化學的保藏の研究第1報鮮魚貝類の化學的防腐の研究

Abstract

The flesh of aquatic products, more easily affected by decay than in land animals, often bring food poisoning or cause infectious disease such as cholera and typhoid. To avoid these defects from fish meat we made an experimental preservation by using some chemicals which have no disagreeable nor harmful effect on human body. The senior auther has published his studies on this line of reseach and also found that capric acid, undecylenic acid and their esters had a strong sterilizing and preserving effect which was superior over the esters of p-oxy-benzoic acid. SABALITSCHKA also reported the esters of p-oxy-benzoic acid are the best preservative for food material. The present articule embodies the results of some experiment on the undersighned chemicals: capric acid, undecylenic aeid, p-oxy-benzoic acid butyl ester, salicylic acid, citronellol, perillartin. The results obtajned by chemical and bacteriological test were shown in Fig. 1-6, and the organoleptic observation was presented in Table 4. These results were summarized as follows. (1) The strength of preserving effect was found in the following order. perillartin>undecylenic acid>capric acid>citronellol>p-oxy-butylbenzoate. Hypochlorite had weak preserving effect and salicylic acid and dilute hydro-chloric acid had almost none. (2) Acidified perillartin, undecylenic acid and capric acid could preserve flesh of tuna almost for 3 to 5 days longer than the untreated contorol which stood I to 2 days on decaying, in the summer room temperature 24-34.5°C. (3) But for the flesh of cuttle fish we could not obtained the same results as in tuna or oyster. As the reason we believe that the preservatives were presented from penetration in to the flesh as the skin of cuttle fish was very mucus and delicate. (4) To the resuls of organoleptic obseivation it was obtained that preserving effect on whole fish about 2-3kg was not so satisfactoty as the filleted meat. (5) The preservation treatment indicated that the application of preservatives such as acidified perillartin, undeeylenic acid or capric acid on the fresh fish kept the palatable state of meat in good condition as long as 50 hours, which was approved by organoleptic observation.