くさやの保存性について

DOI 日本農学文献記事索引 Web Site 被引用文献4件

書誌事項

タイトル別名
  • On the Preservability of “ Kusaya ”
  • クサヤ ノ ホゾンセイ ニ ツイテ クサヤ ニカンスルケンキュウ 5

この論文をさがす

抄録

The preservability of kusaya and salt-dried fish was compared with samples produced in Niijima Island. The results were as follows: 1) As the viable cell count of salt-dried fish immedeately after drying was 10 times large than that of kusaya, so the degree of deterioration by bacteria during drying thought to be different between these samples .The significant increase in TMA concentration and viable cell count with the lapse of storage time at 20°C was observed in salt-dried fish. 2) dominant microflora of salt-dried fish changed after 5 day's storage at 20°C from Vibrionaceae (42%) and Micrococcus (33%) to Micrococcus (88%). In kusaya sample, Micrococcus became dominant after 5 day's storage, while Corynebacterium was dominant at the begining of storage. 3) No significant difference was observed between the dominant strains of Micrococcus isolated from kusaya and salt-dried fish. 4) Corynebacterium which was the dominant strain of kusaya gravy showed antimicrobial activity against 10 among 12 isolates from raw fish, and 6 among 13 isolates from kusaya. 5) From the above results, it was speculated as the reasons shy storage life of kusaya was superior to that of salt-dried fish that the growth of bacteria on fresh fish was inhibited by the antimicrobial activity of Corynebacterium during immersion in kusaya gravy and the growth of spoilage bacteria on kusaya product might also be inhibited by Corynebacterium during drying and early storage period.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 46 (9), 1137-1142, 1980

    公益社団法人 日本水産学会

被引用文献 (4)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ