Susumu Nagasaki

Studies on the Influences of Salt on Microbial Metabolism-III

This report is a part of investigations that have been made to clear the mechanism of salt antiseptication. 1) As far as the influence of dryness does not affect, the fish muscle which is saturated with salt to its own water content is able to preserve sufficiently. But, in case drying method is different the aspect of putrefaction differs from each other. 2) Optimum temperature and salt concentration in preparation of “Ika-shiokara” are 20°C and 20% respectively. 3) It is infered that the characteristic flavor of “Ika-shiokara” is not attrributable to the variation of amino acids in the course of ripening.