Effect of Hydrochloric Acid, Sulfuric Acid and Enzymes on the Hydrolysis of Marine Products. (1) Effect of hydrochloric acid on the hydrolysis of dried cuttlefish, sardine, shrimp, sea mussel and undaria

水産物의 鹽酸, 黃酸, 酵素에 依한 加水分解에 關한 硏究 (第一報) 鹽酸에 依한 加水分解

We have studied on the effect of hydrochloric acid on the hydrolysis of dried cuttlefish, sardine, shrimp, sea mussel and undaria taking various concentration of acid, heating at various periods at constant temperatures and under atmospheric pressure following results were obtained. 1. The addition of HCl increases hydrolysis ratio of marine products rapidly, having maximum point of its ratio at 30% of dried cuttlefish and shrimp, at 25% of sea mussel and undaria, at 15% of sardine. 2. Hydrolysis ratios of cuttlefish and shirmp, sea mussel and undaria, and sardine reach maximum values at 30% of HCl, 25% of HCl and 15% of HCl, respectively.