Abstract
The variation of acidic and basic components during the ripening process of Ika-Shiokara were investigated. The results obtained are as follows: 1. Acetic acid, propionic acid, iso-butyric acid, ammonia and iso-butylamine were observed to be present in newly-made Ika-Shiokara. Other components such as formic acid, n-butyric acid, n-valeric acid, n-caproic acid, trimethylamine and dimethylamine were produced during the later ripening period (Tables 3, 4, Figs. 2, 3). 2. The variation of the components belonging to the acidic fraction were more marked than those of the basic one. 3. It may be assumed that the ripening of Ika-Shiokara begins at about the 20-th day after the commencement of processing and is finished within about 40 days.
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