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Title
  • ja サケいずしの化学的, 微生物学的性状に及ぼす原料サケの酢漬処理の影響
  • en Effects of pre-pickling of salmon fillets on the chemical and microbiological characteristics of salmon Izushi
Creator
    • ja 佐々木, 政則 en Sasaki, Masanori
Accessrights open access
Rights
  • ja © 2005 公益社団法人日本水産学会
  • en © 2005 The Japanese Society of Fisheries Science
Subject
  • Other ja サケいずし
  • Other ja 仮酢漬け
  • Other ja 熟成
  • Other ja 有機酸
  • Other ja 遊離アミノ酸
  • Other ja 微生物相
  • Other en Leuconostoc mesenteroides subsp. cremoris
  • Other en Saccharomyces cerevisiae
  • NDC 498
Description
  • Abstract ja サケいずしの低温(5℃前後)熟成過程における化学的, 微生物学的性状に及ぼす原料サケ肉の仮酢漬(瞬間, 10分間)の影響について検討した。瞬間的にでも仮酢漬すると, 熟成中に細菌, 酵母の著しい増加はなく, いずしの有機酸は酢酸が主体で, 熟成中のpHは5.3以下を維持した。無処理区では, 熟成中に一般細菌, 乳酸菌, 酵母とも増加し, 乳酸が増加して主要有機酸となり, 魚肉のpHは6.4から熟成36日以降5.0以下に低下し, 遊離アミノ酸も熟成中に増加した。仮酢漬・無処理区とも36日後には食用可能となり, 微生物相は類似していた。
  • Abstract en The effects of pre-pickling chum salmon (Oncorhynchus keta) fillets with vinegar on the chemical and microbiological characteristics of Izushi (cured and fermented fish meat) were investigated during the ripening process at about 5°C. During the ripening process of Izushi prepared with pickled fillets, microbial counts did not significantly increase, the pH values remained below pH 5.3, and organic acids were mostly the acetic acid of the vinegar. In contrast, in Izushi prepared with non-pickled fillets, aerobic bacteria, lactic acid bacteria, and yeast obviously increased during the ripening. Lactic acid was produced and the pH declined from 6.4 to 4.9 during ripening. Consequently, the main organic acid in the non-pickled Izushi was lactic acid. Also, free amino acids remarkably increased during the ripening of the non-pickled Izushi. Regardless of the pre-pickling process, the Izushi reached an acceptable state by ripening for 36 d and had similar microflora. During the ripening process, Leuconostoc mesenteroides subsp. cremoris and Saccharomyces cerevisiae became the dominant groups of lactic acid bacteria and yeast, respectively.
Publisher ja 日本水産学会
Date
    Issued2005-05-15
Language
  • jpn
Resource Type journal article
Version Type VoR
Identifier HDL http://hdl.handle.net/2115/53377
Relation
  • isIdenticalTo DOI https://doi.org/10.2331/suisan.71.369
  • NAID 110003161603
Journal
    • PISSN 0021-5392
    • EISSN 1349-998X
    • NCID AN00193422
      • ja 日本水産学会誌 en Bulletin of the Japanese Society of Scientific Fisheries
      • Volume Number71 Issue Number3 Page Start369 Page End377
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Oaidate 2023-07-26