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サケいずしの熟成過程における化学成分と微生物相の変化
| Title: | サケいずしの熟成過程における化学成分と微生物相の変化 |
| Other Titles: | Changes in chemical composition and microbial flora of salmon Izushi during the ripening process |
| Authors: | 佐々木, 政則1 Browse this author | | 川合, 祐史2 Browse this author →KAKEN DB | | 吉水, 守3 Browse this author →KAKEN DB | | 信濃, 晴雄4 Browse this author →KAKEN DB |
| Authors(alt): | Sasaki, Masanori1 | | Kawai, Yuji2 | | Yoshimizu, Mamoru3 | | Shinano, Haruo4 |
| Keywords: | サケいずし | | 熟成 | | 有機酸 | | 微生物相 | | Leuconostoc mesenteroides subsp. cremoris | | Debaryomyces hansenii |
| Issue Date: | 15-Nov-2004 |
| Publisher: | 日本水産学会 |
| Journal Title: | 日本水産学会誌 |
| Journal Title(alt): | Bulletin of the Japanese Society of Scientific Fisheries |
| Volume: | 70 |
| Issue: | 6 |
| Start Page: | 928 |
| End Page: | 937 |
| Publisher DOI: | 10.2331/suisan.70.928 |
| Abstract: | シロサケ肉を主原料としていずしを製造し，原料の前処理過程(水晒し，仮酢漬け)と樽漬込み後，低温(5℃前後)熟成過程における化学成分と徹生物相を観察した。いずしは漬込み35日以降に食用可能となり，44日後にいずし特有の風味が生成した。いずしの有機酸は酢酸主体であり，熟成中のpHは5以下を維持した。熟成中に生菌数の著しい増加はなかったが，漬込み14日以降に一般細菌ではBacillus属が優勢となり，35日以降，乳酸菌ではLeuconostoc mesenteroides subsp. cremorisが，酵母ではDebaryomyces hanseniiが優勢種となった。 | | Changes in the organoleptic, chemical, and microbiological characteristics of the salmon Izushi were investigated during the pre-treatment and ripening process at around 5℃. Organoleptically, Izushi became acceptable to eat by ripening for 35 d and subsequently became most suitable to eat ripening for 44 d because of the emergence of a specific Izushi flavor. Ripening proceeded uniformly in the entire Izushi. During the ripening process, pH values of the fish and sub-material portions of Izushi remained below pH 5.0. Organic acids in Izushi were mostly acetic acid due to pickling and vinegared rice. Microbial counts of Izushi did not significantly increase during the ripening process. As to the microbial flora of Izushi, Bacillus sp. became the dominant aerobic bacteria by ripening periods of longer than 14 d, and Leuconostoc mesenteroides subsp. cremoris and Debaryomyces hansenii were dominant for groups of lactic acid bacteria and yeast, respectively, after ripening for 35 d or longer. |
| Rights: | © 2004 公益社団法人日本水産学会 | | © 2004 The Japanese Society of Fisheries Science |
| Type: | article |
| URI: | http://hdl.handle.net/2115/53376 |
| Appears in Collections: | 水産科学院・水産科学研究院 (Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)
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Submitter: 吉水 守
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