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好気的及び半嫌気的腐敗魚肉に於ける揮発性塩基について On the Volatile Base in the Fish Muscle Putrefied under Aerobic and Semi-unaerobic Condition 柏田, 研一 KASHIWADA, Ken'ichi 小西, 迤演 KONISHI, Yukihiro open access We studied on the volatile base generated in fish muscle in the course of putrefaction. Mackerel and round herring muscle were stored in room temperature under aerobic and semi-unaerobic condition, and the generation of ammonia and amine was determined. The results of these experiments on mackerel muscle are represented in Table 3, 4 and Fig. 1, 2, and that of round herring in Table 5, 6 and Fig. 3, 4. From these experiments, it was known that the decomposition products and the pH value of fish muscle differs according to the storing condition and to the species of fish. 鹿児島大学 Kagoshima University 1953-11-01 jpn departmental bulletin paper VoR http://hdl.handle.net/10232/10646 https://ir.kagoshima-u.ac.jp/records/663 0453087X AN00040498 鹿児島大学水産学部紀要 Memoirs of Faculty of Fisheries Kagoshima University 3 1 108 115 https://ir.kagoshima-u.ac.jp/record/663/files/img011.pdf application/pdf 583.0 kB 2016-10-27 1953-11-01