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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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Title: 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
Other Titles: Effects of pre-pickling of salmon fillets on the chemical and microbiological characteristics of salmon Izushi
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
仮酢漬け
熟成
有機酸
遊離アミノ酸
微生物相
Leuconostoc mesenteroides subsp. cremoris
Saccharomyces cerevisiae
Issue Date: 15-May-2005
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: 71
Issue: 3
Start Page: 369
End Page: 377
Publisher DOI: 10.2331/suisan.71.369
Abstract: 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。
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.
Rights: © 2005 公益社団法人日本水産学会
© 2005 The Japanese Society of Fisheries Science
Type: article
URI: http://hdl.handle.net/2115/53377
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)

Submitter: 吉水 守

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