著者

東 秀雄 村山 繁雄 簗瀬 正明 田部井 菊子

出版者

公益社団法人 日本水産学会

雑誌

日本水産学会誌 (ISSN:00215392)

巻号頁・発行日

vol.20, no.8, pp.741-749, 1954-12-25 (Released:2008-02-29)

参考文献数

11

被引用文献数

1 1

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Two fillets which had similar properties to each other as shown in Table 1 were prepared from several samples of Mackerel for the present study. One fillet of the sample was protected from rusting by treating with Butyl-hydroxyanisol (B. H. A.) as antioxidant and with NaCl before drying and the other, control, salted without antioxydant, then dried. When standing for 6-23 days after drying, each fillet was separated to three layers: inner surface, skin layer and interior layer between them, of which to examine lipids. From the results represented in Tables 3-8, the following facts have been revealed. 1) When salted dried fish is disolored, the lipids transfer from the skin layer to the inner surface (Fig. 1, Tables 7, 8). 2) Lipids of the inner surface of dried fish which has been discolored is remarkably deteriorated, whereas lipids of the interior layer or the skin layer do not suffer so much variation (Tables 3-6). 3) It seems that during the discoloration of dried fish various conjugated double bonds are formed in fatty acids of the surface lipids due to the transition of their proper double bonds (Figs. 2, 3).

著者

東 秀雄 阿部 勝

出版者

公益社団法人 日本ビタミン学会

雑誌

ビタミン (ISSN:0006386X)

巻号頁・発行日

vol.8, 1955

著者

東 秀雄 山田 充阿弥

出版者

公益社団法人 日本ビタミン学会

雑誌

ビタミン (ISSN:0006386X)

巻号頁・発行日

vol.22, no.3, pp.442, 1961-03-25 (Released:2017-12-18)