Growth Inhibition of Microorganisms by Hydrostatic Pressure in Autolytic Hydrolysis of Unsalted Squid liver

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  • Shigeta Yujin
    Hiroshima Prefectural Technology Research Institute Food Technology Research Center
  • Aoyama Yasushi
    Hiroshima Prefectural Technology Research Institute Food Technology Research Center
  • Okazaki Takashi
    Hiroshima Prefectural Technology Research Institute Food Technology Research Center
  • Matsui Toshiro
    Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Sciences, Faculty of Agriculture, Graduate School
  • Namba Kenji
    Graduate School of Biosphere Sciences, Hiroshima University

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Other Title
  • 静水圧による微生物制御を利用したイカ肝臓の食塩無添加自己消化分解エキスの製造
  • セイスイアツ ニ ヨル ビセイブツ セイギョ オ リヨウシタ イカ カンゾウ ノ ショクエン ムテンカ ジコ ショウカ ブンカイ エキス ノ セイゾウ

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Abstract

Inhibition of bacterial growth in unsalted squid liver by autolytic hydrolysis under hydrostatic pressure (AHHP) to produce seasoning was investigated. The desirable temperature for AHHP at 60MPa was in a range of 45-55°C, and hydrostatic pressure had no effect on the autolysis in a range of 60-300MPa. Squid liver was almost degraded for 24-48h under the conditions of 60MPa and 50°C. The autolysate contained taste-active amino acids, such as Glu, Asp and Ala, at high concentration. Although the Cd concentration of the autolysate decreased from 45 to 32ppm, it remained at a sufficiently high level to use the autolysate as seasoning. The removal of Cd from the autolysate must be further investigated.

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