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oai:fra.repo.nii.ac.jp:02005039 2025-12-10T01:10:47Z 12:14:1716951205920

水産製品の油焼け防止に関する研究(第2報） Studies on the Prevention of Reddish Discoloration of Fish-Products Tsuruga, Hanato 敦賀, 花人 ツルガ, ハナト Tsuruga 敦賀 ツルガ Hanato 花人 ハナト Nitta, Tadao 新田, 忠雄 ニッタ, タダオ Nitta 新田 ニッタ Tadao 忠雄 タダオ metadata only access According several reports and our experiments it was recognized that the reddish discoloration of fish-products occur when somewhat oxidized fatty acids of the fish oil were in contact with the basic nitrogen, and in these discolored fatty acids there were found out considerable amounts of nitrogen in proportion to these color densities, and these nitrogen were not able to remove by saponification and treating with mineral acids. On the other hand, proportionally to oxidation, petroleum-ether insoluble black oxidized acids are separated from oxidized fish-oils by saponification and treating with mineral acids. Two petroleum-ether insoluble oxidized acids prepared by treating same oxidized methyl ester of sardine-oil fatty acids with alcoholic potassium hydroxide and alcoholic ammonia were apparently different in several properties, namely color densities, iodine values and etc. Considerable differences in I. V., S. V., Acetyl V. color density and containing nitrogen were detected in the ammonia and methylamine treated methyl ester of sardine-oil fatty acids. 1) 油焼けした魚油から分離した着色脂肪酸中に含有されるNは鹼化及び鉱酸処理によっては除き得ない。卽ち何等かの形で結合しているものと考えられる。2) 酸化魚油より鹼化及び鉱酸処理によって分離される石油エーテル不溶性酸化酸と,酸化魚油をNH₃と処理して得られる石油ェーテル不溶性脂肪酸とは二,三の点で異る性質を有する。3) アンモニアとメチルアミンとを同様に魚油に吸入させた場合を比較するとメチルアミンの場合はアンモニアに倍する赤褐色調を呈し,且つその含N量も同様である。 内海区水産研究所 Naikai Regional Fisheries Research Laboratory 1952-10 jpn departmental bulletin paper https://fra.repo.nii.ac.jp/records/2005039 nai_k_0207 https://agriknowledge.affrc.go.jp/RN/2010841405 日本農学文献記事索引(agriknowledge) AN00176718 0497-5022 内海区水産研究所研究報告 Bulletin of Naikai Regional Fisheries Research Laboratory 2 4 40 43