258 0 0 0 OA 鰹節原料カツオの交番電流処理による脱脂について
- 著者
- 鈴木 康策
- 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.23, no.7-8, pp.435-437, 1957-11-25 (Released:2008-02-29)
- 参考文献数
- 2
In obtaining skipjack having so little body oil as to be suitable for making good “Katsuobushi” thereof, we cannot still to-day but rely on the natural coming of such material. If we had, therefore, any proper means of removing excessive oil from the fish, we would be able to remove also the limitation arising from the seasonal overgrowth of skipjack oil. Carrying out a few experiments on a small scale, the author has ascertained that very satisfactory results can be achieved by applying an alternating current to the material interposed intimately between the electrodes kept in running water. The results are summarized as follows. 1. The higher the voltage, the less oil remains in the meat after the treatment by an electric device shown schematically in Fig. 2. 2. Ampere of the electric current is not of consequence for the effective removal of the body oil. The best range of available voltage is 170-200 V., while too high voltages cause the meat to crack. 3. Continuous refreshment of water surrounding the meat as shown in Fig. 2 is essential to avoiding large and fruitless consumption of electric energy.