It has been recognized that the preservation of “Shiokara” is attributed to the action of sodium chloride. “Katsuo-shiokara” is scarcely spoiled, but “Uni-shiokara” causes drewuently gaseous fermentation. This difference in the preservation of two kinds of “Shiokara” can not be explained solely by the action of sodium chloride, so we considered that there must exist some unknown antiseptic substances in “Katsuo-shiokara”. According to this assumption, investigations were carried out by the authors and the following results were obtained. 1) The antibiotic oxidized calamari oil does not preserve white muscle of fish, but it is effective when it co-operates with a certain amount of sodium chloride (Figs. 1, 2). 2) The antibiotic oxidized oils are contained in both “Uni- and Katsuo-shiokara”(Table 1). 3) “Uni-shiokara” contains a reversal substance for the antibiotic oxidized oil, so the antibiotic oxisized oil does not exhibit the antiseptic effect at all, wereas “Katsuo-shiokara” does not contain a reversal substance, so it is preserved by antibiotic oxidized oil and sodium chloride.
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