ゆでめんの保存性に及ぼすε‐ポリリジンの添加効果

• 大塚 暢幸

  松山東雲短期大学生活科学科

• 桑原 祐二

  松山東雲短期大学生活科学科

• 真部 正敏

  香川大学農学部生物資源学科

書誌事項

タイトル別名

• Effect of .EPSILON.-Poly-Lysine on Preservation of Boiled Noodles.

抄録

The preservative effect of ε-poly-lysine (PL) was investigated under different PL concentrations and temperatures when PL was added to boiled noodles in a simple wrapper. (1) At 20°C, pH of boiled noodles with PL was almost constant during 6-day storage time. On the other hand, pH of noodles without PL (control) decreased from 6.4 to 4.0 after 2 days. (2) At 20°C, viable cell counts gradually increased from 10²/g to 10³/g-10⁵/g during 6 days in the presence of 0.25% to 1.0% of PL, but the counts of control rapidly increased to more than 10⁶/g after 2days. (3) Yeast and mold counts in the samples with PL increased gradually from 10²/g to 10⁴/g-10⁵/g during 6days at 20°C. On the other hand, those of the control showed an increase to 10⁶/g or over after 2 days. (4) About 75% of PL remained in boiled noodles after cooking for 15min in boiling water. (5) The above results showed that the addition of PL was able to prolong shelf-life of boiled noodle for a few days as compared with non-added noodles.

収録刊行物

• 日本食品工業学会誌

  日本食品工業学会誌 39 (4), 344-347, 1992

  社団法人 日本食品科学工学会

詳細情報

• CRID: 1390001206405123840
• NII論文ID: 130003788977
• DOI: 10.3136/nskkk1962.39.344
• ISSN: 00290394
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可