Eiichi Tanikawa

FISH SAUSAGE AND HAM INDUSTRY IN JAPAN.

Publisher Summary This chapter reviews fish sausage and ham industry in Japan. The process of processing fish sausage and ham has been briefly described. The raw materials for fish sausage are not necessarily certain particular species of fish. Fish sausage can be made of fish flesh that has little elasticity. Fish sausage can be made of red-fleshed fish because the material is dyed during processing, and the rich taste of the red-fleshed fish meats is appropriate. Raw materials for fish ham are meat from big red-fleshed fishes, but it is not suitable as “binding meat,” because red-fleshed fish meat is generally weak in elasticity after processing. Many kinds of fishes are now used as raw materials for fish sausage, for example, tuna, marlin, skipjack and bonito, salmon, and whale. The chapter also discusses the treatment and processing of raw materials in manufacture of fish sausage. Fish sausage and ham are generally processed at comparatively low temperatures, because processing at above 100°C damages the elasticity of the ground fish meat and melts the added pork fat. Processing at such a low temperature may permit thermotolerant bacteria and spore-forming bacteria to survive. The chapter provides results of the relation between temperature and bacteria survival in fish sausage meat not treated with preservative. As a result of these findings, some preservatives such as nitrofuraxone, nitrofurylacryl amide, or sodium sorbate, which slow or halt the growth of the bacteria, are added homogeneously during processing fish sausage and ham meat. In the concluding part of the chapter the types of putrefaction observed in fish sausage and ham and effects of preservatives on sterilization have been discussed.

On the Streaming Birefringence Observed in the Meat Extracts of Sea Cucumber (Stichopus japonicus SELENKA)-III

The substance which shows streaming birefringence in the water-extracted solution of sea cucumber meat is considered to be the suspended fibrous matter of collagen fiber, rather than to be some dissolved proteins. On the contrary, in the case of squid meat, substance which shows streaming birefringence is suggested by electrophoretic examination to be a dissolved protein (viz., myosins). The phenomenon of streaming birefringence in the extract of ?? ea cucumber meat should be discussed from the histological characteristics.

Studise on the Manufacture of Gyomeso (Fermented Fish Paste) II. The Chemical Changes of the Fish Meat Protein during the Ripening of Gyomiso

(1) The decomposition of fish meat protein is the most active from the 7th day to the 13th day after mixing the raw materials. From the 14th day the rate of the decomposition slows down. (2) The hydrogen ion concentration of the mixture decreased in the earlier time after the mixing, but increased slowly at the end of the ripening. (3) The quantity of non-protein nitrogen increased rapidly from the 7th day to the 13th day but thereafter remained static. (4) The change of the quantity of amino acid nitrogen, which constitutes the greater part of the non-protein nitrogen, was the same as (2). But the decreasing of the quantity of amino nitrogen at the end of the ripening of the mixture was due to the creation of ammonia from the amino acid. These changes can be explained by the change of the hpdyogen ion concentration of the mixture. (5) The ratio of the quantity of non-protein nitrogen and of amino acid nitrogen to the amount of total nitrogen was investigated. The ratio of non-protein nitrogen to the total nitrogen increased rapidly from the 13th day after the mixing, and thereafter the increase slowed down. The ratio of amino acid nitrogen to the total nitrogen showed the same tendency as in the case of the upper mentioned ratio. The ratio of amino acid nitrogen to the non-protein nitrogen showed also the same tendency as in the case of the upper mentioned ratio.