Abstract
Traditionally it has been believed that the cuttlefish ink exhibits and antiseptic effect on cured cut-tlefish meat (ika-shiokara) produced in Japan Sliced aoriika, Sepioteuthis lessoniana, meat with and without the ink of the cuttlefish were stored at temperatures of 2-3°C, 13-15°C and 25°C, and the volatile basic nitrogen (VBN) were measured at intervals. The increase in VBN of muscles with the ink of the cuttlefish added were suppressed as compared with the control. The substances which were precipitated at pH 4.O and 11.5 were filterd off the ink, and the resulting supernatant was adjusted to pH 7.0, concentrated at 50°C, and desalted with methanol. The material thus purified exhibited inhibitory effect against Staphylococcus aureus, and had physicochemical properties similar to lysozyme.
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