Attempt to Preserve Freshness of Whale Meat
With Germicides. II.
BySHICHIRO AKIYA, 0TOMATSU HOSHINO·andNOBUO MOTOHASHI(Received .January 1954)

In recent years, ground for coastal whaling have been getting
further and further away from the land and, consequently, the time
elapsed between catching and dissection has become larger. This inturn has posed the question of the lowering of the freshness of whalemeat.
Some experiments have previously been made for the preservationof freshness of whale meat but they seemed to have been rather ineffective.
Attempts have recently been made to charge the harpoon with a germicide so as to allow the drug to penetrate into whale meat on harpooning and thereby prevent decaying of meat. In three occasions during
1950 and 1951, Guanofuracin (5-nitrofurfurylidene-aminoguanidine hydrochloride), was used as such a germicide.
The results were described in the first paper of this series1), whichshowed some effect in successful examples but due to the small numberof examples obtained, the same experiments had to be carried out further.
Fourth occasiop was the experiments carried out during July and August,
1953, during which harpoon charged with Guanofuracin was used withfairly effective results, which are described herein.
Experimental
I.

Methods
Methods used were based on previous experiments with numerous
modifications and revisions which will chiefly be described.
1) Improvement on the Harpoon: Ordinary harpoon had been usedin the previous experiments, but it was modified with a screwed coverso as to facilitate insertion of Guanofuracin can from the head, and apartition was placed between the can and an explosive. This improved
harpoon, shown in Fig. 1, is slightly larger than the ordinary harpoons
used.
2) Amount of Guanofuracin used and its Container: Ordinary can-2

s. AKIYA, 0. HOSHINO and N. MOTOHASHI

ning cans of about 300cc. capacity were used as the containter for
Guanofuracin*. At first, fairly good results were obtained by the useof a 20 gm. can. Later, 40 gm. cans were prepared but owing to unfavorable weather conditions and moving of catcher boats, sufficient useof the larger cans could not be made.
3) pH-Measurement of Whale Meat: pH of the meat was measured
with Guanofuracin-injected whales and control whales. Dorsal meat wastaken up at first but later, ventral and tale meat were also measured
for comparison.

Explosive----- chamber

Fig. I

Fig. 2

Fig. I. Improved Harpoon for Guanofuracin
Fig. 2. Meat Beaker

The meat was handled as aseptic as possible, cut into portions of
100-200 gm. size, and placed in a beaker with raised bottom (Fig. 2).
The beaker was covered with a petrie dish so as not to make the beaker
air-tight, and placed in a thermostat of 30° temperature. The meatwas cut from the top at intervals of several hours or over ten hours,and variation in pH values of the meat was measured.
pH measurement was carried out with the glass electrode pH-Meterand pH test paper, as in the previous experiments, but the glass electrodeused was the one for muscle measurement.
4) Measurement of Guanofuracin Concentration in Blood: The
measurement was carried out as in the previous experiments. Guanofuracin was added in various proportion to the blood of control whale,
acidified with acetic acid, heated, and :filtered. The filtrate was made* The cans used were treated with paint on the innerside and presented no problem
but during the course of these experiments, there was shortage of cans and change inthe content of Guanofuracin. Galvanized iron was used for the cans in which aqueous
solution of Guanofuracin was placed but Guanofuracin was found to undergo change
by reacting with zinc. and iron in the can material. It is therefore advisable to avoid
using cans in which the metal is exposed on the inside.

Attempt to Preserve Freshness of Whale Meat with Germicides.

3

alkaline and this was used as the standard for colorimetric determination2).
Results1) In the earlier part of experiments, about dozen sperm whales
were obtained and the period was extended to include a few examplesof sei whales. One each of fin whale was obtained for Guanofuracin
injected and control cases.
2) Table 1 gives the species and sex of whales in which Guanofuracin harpoon was used, time elapsed until dissection, pH value ofmeat, and presumptive blood level of Guanofuracin. The term "putrefaction inhibition rate" used in Table 1 was calculated by taking pHof the control whale meat as 0% inhibition rate and pH of toluene-added
meat as 100%. The summarized judgement was arrived at: by examining the state of harpooning, location of harpooning, observations at thetime of dissection, presumptive blood level of Guanofuracin, external
apparent change of meat, and pH curve, the order given being A, A',
B, C, and D.
3) Table 2 gives the kind and sex of whales and pH value of meatin control whales and in whales caught just prior to experiments andon which Guanofuracin harpoon was not used.
4) Figs. 3-8 give summarized results of representative pH curves
obtained on experimental whale meat. They give pH curve of meat inwhales in which Guanofuracin was comparatively well circulated andthat of control. In these figures, the time of catching, and thereforeof death, was taken as zero, and the shaded portion shows the timespent in landing and dissection, and the rest is the time during which
the sample meat was kept in a theromostat at 30° and pH of the meatmeasured at certain intervals. pH values of tail and ventral meat arealso gived for comparison.
II.

Discussions
1) Freshness and pH of Meat at the Time of Dissection: From thedetermination of pH of Whale meat under various conditions, it has been
observed that there is a close relationship between freshness and pH of
the meat at the time of dissection. During 30-40 hours after catching,when the meat is fresh, pH value is quite high and pH value is low
when the freshness is impared (cf. Table 1). Owing to the extremely
small number of experimental animals, however, this point needs furtherinvestigation.
2) pH value of Dorsal, Ventral, and Tail Meat: pH value of tailand ventral meat seems to be generally higher than that of dorsal meatIII.

s. AKIYA, 0. HOSHINO and N. MOTOHASHI
TableSex

Body Date of i Duration :Freshness!
No. ofG FNoh. of' Ieng th captured'1 (h rs. ) i(a/)
F -h arpoon. .-hitarpoon'?ai G ..
Ia)'b)!
usedc)
1 (ft.)
i-2-[s;rn~TFemale i
3 j

"

4 l

"

'!I,,

! ,sI ,,,If

IT!I,,

6

9 !

10I
i

11 Iu

12:! "uMale13 l
14 !l
15 '17 jSeiq18
19 1IT

Male!Il,,"'•,,'' Female :1u

I""

20 ~ Sperm • Female!
21 i FinMale i· 22lSei: Female

I

37
35
39
36
38
35
37
35
48
36
35
36
46
44
42

'.July 20 II!
20 I
22 i

36
60
41

9 I
12 I

I

I

22
24:

241
24 iI
24 i
26 l
26.

26
26
27
Aug. 4 1

61

26.00
25.30
25.00
25.00
29.00
28.15
28.15
27.30
31.20
32.00
32.00
32.00
25.00
14.00
6.10

70
80
60
70
70
70
70
70
65
70
75
60
60
65
85

20.40
26.00
27.00

75
60
70

112
1

1
1 (missed)

11

11111(can unex-)
1•
ploded
:1:1

11

1
111l

111'l

1

1 (40 gm.)
1 (missed)
1 (hit)i(can unex-)
ploded:I 1
I 1 (40 gm.)

2I~-----

rn I

111I

I

G.F.=Guanofuracin (5-Nitrofurfurylideneaminoguanidine hydrochloride)a) Duration of time between catching until dissection.
b) Freshness gives the degree of frashness at the time of dissection as designatedc) Unless otherwise not'ld as 40 gm., the 20 gm. can of guanofuracin was used.

at the time of dissection but the rate of putrefaction is the most rapid
in tail meat. pH values of dorsal and ventral meat are varied under
different conditions (cf. Figs. 6-8).
3) Relationship between Freshness and Guanofuracined Whale Meat:
It has been observed that the freshness of whale meat depends on thelocation of harpooning, time elapsed between harpooning and death,
duration towing, atmospheric and sea-water temperature, and nutritional
condition of the whale. Since the autolysis of the meat and rate ofputrefaction are dependent on the foregoing factors, the freshness ofthe meat is not necessarily maintained until the time of dissection by
Guanofuracin injection. As long as a fairly reasonable amount of thedrug is in circtlation, the freshness is naturally maintained (cf. Table 1).
4) Location of Guanofuracined Harpooning and State of Guanofuracin Circulation: In general, the freshness of meat is maintainedAttempt to Preserve Freshness of Whale Meat with Germicides.

51.

i pH of dorsal meat
At d". ISsec t 10n

Presumed

Putretaction

I 40 h, Blood Level , inhibition rate•
11 a t er (3r0s;c)' of G.F. (mg.%)'
(%)
•

1

5.85
5.90
5.80
5.75
5.80
5.65
5.60
5.70
5.55
5.60
5.70
5.50
5.70
5.75
5.90

7.10
6.70
7.25
6.85
6.50
6.40
7.40
6.60
6.85
6.65
6.95
7.00
6.85
6.70
6.75

0.1-0.2
0.4-0.50 (control)
0.2-0.3
0.3-0.5
0.6-0.70 (control)
0.3-0.4
0.4-0.5
0.7-0.9
0.3-0.4
0.2-0.3
0.2-0.4
0.3-0.5
0.3-0.4

5.80
5.80
5.80

7.00
6.95
6.65

0 (control)
0.3-0.5
1.0-1.2

Elapsed 'rim:i
until death(min.)

Summarizedjudgement

100-1

D<'..0·1
3A'

2550
600-1c

31A'

04-0

82A'

3516B

530
202535
30

0-1AB

03025
50

----~-----'---------------~

A

2cc

15

B

Bc
A
------------~----------

by fishery workers by experience and does not give a chemically determined data.

when ordinary harpoon strikes the head or chest portion, and freshness
is extremely lowered when the harpoon strikes the ventral side. Withharpoons charged with Guanofuracin, the best result was obtained when
it struck the chest portion.
5) Relationship between Guanofuracined Whale Meat and Rate of
Putrefaction: As long as certain amount of Guanofuracin is circulating
through the body, the rate of putrefaction is suppressed in accordancewith the amount as compared with the control whale (cf. Figs. 3-8}.
In some outstanding examples, no putrefying odor was detected evenafter a few days at 30°. This fact was also observed in few successful
cases described in the previous report and was confirmed in the present
series of experiments by larger number of successful cases. (especiallyNos. 3, 8, 9, 11, 13, and 22) in which Guanofuracin was effective inpreventing putrefaction.

s. AKIYA, 0. HOSHINO and N. MOTOHASHI

6Table 2

No. Species

12
3

Sei
Fin
Sei
Sperm

45"
"

6
7
8
9"
"

Sei

10"

1112

"

Sex

Male"
!I"
"

3644
46"

48
54
43

Female
Male

13
14
15
16

Sei
Fin
Sei

"
"

17II

Female"Male

Sperm Female

1819"
"

20*
*

41
51
40
35
36""
"
"

Sperm"

Body Date of Duralength capturtion(ft.)
ed(hrs)

"

Male

37
45

54

43
44
37
36
35
36

July 13
15
16
23
23
23
Aug. 2
2
5
11
12
14
15
15
16

16
16
18
18
18

pH of dorsal
meatFreshness At dis-140 hrs
(%)
.
later
sect10n (30aC)

32.35
15.50
9.00
29.10
28.35
28.27
14.40
14.25
12.55
26.25
27.05
10.50
21.30
24.55
28.25
29.40
30.45
25.00
26.45
34.29

50
75
80
60
65

5.80

7.10

60
60
60
70
65
60
80
70
70
70
65

I

B
F
B

13.0

0

18.5

"
"

"
"

RFI
5.70

7.05

"cBC

c
5.85
5.80
5.80
5.70

7.30
7.40
7.20
7.30

60
706060Weath-1 Watererte~%::a(°C)

5.70

CFFCFC
B
B
BBCc
5.80

6.80

B

13.0
14.0

21.0

"

15.5
26.0
20.5
16.0
20.5
21.5
20.0

""
"
""

No. -20 is. injected with 60 gm. Boakinin.

(Addeddum)
At a later stages of the present series of experiments, comparisonof antiseptic effect of Guanofuracin and that of butyl p-hydroxybenzoate,
one of the antiSeptics used for foodstuff, against whale meat showed nogreat difference and, therefore, cans containing 60 gm. of Boakinin B(butyl p-hydroxybenzoate) were prepared and their use in harpoon wasrequested. Only one example was obtained but it could not be said tohave been successful. The effect of this antiseptic is therefore, still
unknown and further examinations are scheduled to be made.
The writers take this opportunity in expressing their deep gratitude
to the members of the Technical Department and Akkeshi Office ofTaiyo Fisheries Co., Ltd. for giving them facilities and extending them
many valuable assistances during the course of this study. The writers
are also grateful for valuable advices extended them by Messrs. H. Okudaand T. Nakai of the whales Research Institute, and to Messrs. T. Ohsawa,
Y. Kuno, and Y. Nakaji for their cooperations in this work.

Attempt to Preserve Freshness of Whale Meat with Germicides.

I ) Sperm whCLles

9.0

No.3 G. F. 20 gm.
No.4 G.F. none (control l_8.0

No. 3 ( Dorso.I)

7030°C

Dorso.,! tre0-ted,,,...,,,...-

204060__ _..--·- with Toluene

10080120

Time (hrsl Fig. 32) Sperm whCL/es

9.0

No.9 G.F. 20gm.
No. I 0 G.F. none (contra I l
No. I 0 (Oorso.,I)80
No. 9 ( DorsaJ)

70---/ so_,.,-----pH

S.O no--~zon-""'--:;4;';;0--';::60;;----;8:!-;.0:-----;-::I0:-;:-0--1-:L-:20~Time(hrsJFig. 4

7

s. AKIYA, 0. HOSHINO and N. MOTOHASHI

89.03) Sperm wha.les
No. 13 G.F. 20gm.
No. 20 G.F. none (control)

No.20 rnorsaJ)

8.0
No.13 CDorsa,J)

7.0l

6.o ::::::.:-;:<: ~p~
5.00

40

2080

80

100120Time(hrs.)~

Fig. 54) Sperm whaJes

9.0No. 20 G. F. none (control)

Vent ml
Dorsa_I
fail Mea_t

I TreQted with Boa_kinin ( x 1000 soD
II Trea.ted with G. F. ( x 1000 sol.)

8.07060

1pHso 0204060Time(hrsl~Fig. 680100120

Attempt to Preserve Freshness of Whale Meat with Germicides.

5) Sei whaJes

90

No. !9 G.F 20grn.
No. 22 G.F 40gm.
fil. (16 Ju[y)}o.J (N. ( 5 Aug.l contr;8.0)
bi
cf. Ta, e 2
No. 22 ( Dosa,I)No. 22 ( Ta,i I Mmt)

7.0

16.0
pH
5.0 ' - - " " - - - - - " ' - - - - ' - - - - - ' - - - - - - ' ' - - - - - L - - - - ' - -60

20400Time Chr~----.

80

100120Fig. 76) Fin whaJes

9.0

No. 21 G.F 20gm.
V. ( 15 Aug.) control {cf. i:a,ble 2)

V (DorsaJ)
No.21 ( Dorsa.I)

80

No. 21 ( Ventml)

70"30°c30°C

I60~::::::::

50020',,pH

4060

T i rn e ( h rs) ------'Fig. 880

100120910s. AKIYA, 0. HOSHINO and N. MoTOHASHI
SummaryExperiments on the preservation of freshness in whale meat withGuanofuracin (5-nitrofurfurylideneaminoguanidine hydrochloride) werecarried out as 4th series of the these experiments at Akkeshi in theHokkaido during July and August, 1953. Twenty-two cases, including
16 sperm whales, 5 sei whales, and one fin whale, were obtained ofwhich about two-thirds were successful cases. Determination of pH
value of the meat and blood level of Guanofuracin was carried out on
the successful cases and on control whales and it was reconfirmed thatthe freshness of meat in Guanofuracin-injected whales was preserved tosome extent compared to control whales.
Reference
1) S. Akiya, 0. Hoshino, N. Motohashi: Sci. Rep. Whales Res. Inst., No. 7, 23 (1952).
2) S. Akiya, R. Sawamura: Sci. Rep. Whales Res. Inst., No. 7, 31 (1952).

(Pharmaceutical Institute, Medical Faculty, University of Tokyo)