@article{oai:ir.kagoshima-u.ac.jp:00004516,
 author = {越智, 通秋},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-27},
 note = {For the purpose of finding a further method to utilize fish-meat and waste, some researches were done about the  enzymiatic actions upon the internal organs of several fishes. Namely, about the restraining effect of salting and cold storage over these enzymatic actions, some practical estimations were carried out. As the result of the estimations, the following items were clarified. 1. Among the various kinds of fishes, the mackerel and sardine was fixed to be most vulnerable to the effect of the enzymatic action, bonito following this.    2. As to the parts of internal organs, it was at pyloric coeca and intestines that the action showed the highest effect.3. As to the range of pH it was most effective when pH showed 8, which was considered to be corresponding to the measure of pH intrinsic to the sea-water. 4. As to the variation of temp., within the limit of 10  -45°C, beyond  20°C the action suddenly began to gain access to considerable amount, reaching its max. at 45°C. This phenomenon suggested to the writer the difficulty inevitably accompa-
nied to the curing of dried matter in mid-summer under the blazing sunshine. 5. As to the effect of the action over the fresh fish-meat, beyond  10°C, even the salted one became more and more vulnerable to it. 6. Freezing showed an almost complete restrictive power to it. 7. In case of salted matter, it was fixed that its storing-power was not effective to the action unless under more than 15 % NaCl. 8. This enzymatic action was considered to have enough applicability to be adapted to the deliming in the process of tannage.},
 pages = {115--123},
 title = {魚類内臓酵素作用の研究},
 volume = {5},
 year = {}
}