Title |
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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
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en
Effects of pre-pickling of salmon fillets on the chemical and microbiological characteristics of salmon Izushi
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Creator |
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ja
佐々木, 政則
en
Sasaki, Masanori
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Accessrights |
open access |
Rights |
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ja
© 2005 公益社団法人日本水産学会
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en
© 2005 The Japanese Society of Fisheries Science
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Subject |
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Other
ja
サケいずし
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Other
ja
仮酢漬け
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Other
ja
熟成
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Other
ja
有機酸
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Other
ja
遊離アミノ酸
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Other
ja
微生物相
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Other
en
Leuconostoc mesenteroides subsp. cremoris
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Other
en
Saccharomyces cerevisiae
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NDC
498
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Description |
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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。
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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.
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Publisher |
ja
日本水産学会
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Date |
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Language |
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Resource Type |
journal article |
Version Type |
VoR |
Identifier |
HDL
http://hdl.handle.net/2115/53377
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Relation |
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isIdenticalTo
DOI
https://doi.org/10.2331/suisan.71.369
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NAID
110003161603
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Journal |
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PISSN
0021-5392
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EISSN
1349-998X
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NCID
AN00193422
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ja
日本水産学会誌
en
Bulletin of the Japanese Society of Scientific Fisheries
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Volume Number71
Issue Number3
Page Start369
Page End377
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File |
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Oaidate |
2023-07-26 |