Keeping Quality of Mackerel, Scomber japonicus, by Using Aureomycin

Autor:	Minoru Nomura, Tetuo Tomiyama, Shunichi Kuroki
Rok vydání:	1955
Předmět:	Scomber biology Sardine Mackerel Trimethylamine Aquatic Science Ascorbic acid biology.organism_classification chemistry.chemical_compound Histamine formation Biochemistry chemistry Brining Histamine Hydrochloride Food science
Zdroj:	NIPPON SUISAN GAKKAISHI. 21:958-961
ISSN:	1349-998X 0021-5392
DOI:	10.2331/suisan.21.958
Popis:	It has already been shown that the prolongation of storage life of the sardine was obtained by a 30-minute dip in a 10 ppm aureomycin containing brine1). The present paper deals with a similar study of the effectiveness of aureomycin to keeping quality of the mackerel. The results can be summarized as follows: (1) A 1-hour dip in a 10 ppm-aureomycin containing 5% brine at 20°C was effective at 20°C in keeping quality of mackerel 1.7 times longer as judged from volatile base-N, trimethylamine-N and histamine hydrochloride content of the muscle. (2) A 2-hour dip in 5% brine containing 40 ppm-aureomycin at 20°C was found to be effective at 20°C in keeping quality 1.4 times, 2.4 times and 2.6 times longer as judged from volatile base-N, trimethylamine-N and histamine hydrochloride content of the muscle, respectively. A further addition of ascorbic acid at 0.25% level was effective to the inhibition of histamine formation. The treatment of gutted mackerel with the aureomycine-brine was found 2.6 times better in keeping quality than control treated only with brine.
Databáze:	OpenAIRE
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