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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塩蔵の影響

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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塩蔵の影響
Other Titles: Effect of salting of salmon 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: Leuconostoc mesenteroides subsp. cremoris
Saccharomyces cerevisiae
塩蔵
サケ
熟成
微生物相
有機酸
遊離アミノ酸
Issue Date: 15-Jul-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: 4
Start Page: 618
End Page: 627
Publisher DOI: 10.2331/suisan.71.618
Abstract: 生と塩蔵した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(水晒し, 酢漬け)過程と樽漬け込み後, 低温熟成過程における化学成分と微生物相に対する原料塩蔵の影響を調べた。塩蔵とその後の水晒しで低分子成分は減少し, 塩蔵サケ使用のいずしは熟成中に遊離アミノ酸は生サケ区と同等に増加したが, VB-Nの増加は抑えられ, また, 熟成後の魚肉には脆さが認められた。塩蔵処理によって魚肉の一般細菌, 乳酸菌, 酵母の生菌数は減少したが, いずしの熟成中においては各微生物群の生菌数と菌相に対する原料魚の塩蔵の影響は明白に認められなかった。
Izushi was prepared from raw and salted chum salmon (Oncorhynchus keta) fillets. Effects of salting on the chemical and microbiological characteristics during pre-treatment and the ripening process were investigated to compare these Izushi products. Both reached an acceptable state by ripening for 36 d. During the ripening process, pH values of both Izushi samples remained below pH 5.2 and organic acids in Izushi were mostly acetic acid used as vinegar. By the salting and soaking processes, lower molecular compounds were eluted away and salting decreased microbial counts in Izushi products. In Izushi prepared from salted fish, free amino acids were increased while the increase of VB-N was suppressed during the ripening process, and the fish meat in the ripened product had a more fragile texture. The salting of fish fillets was suggested not to affect microbial flora of Izushi. Regardless of the salting, microbial counts of Izushi did not significantly increase during the ripening process, and after ripening for 36 d or longer, Leuconostoc mesenteroides subsp. cremoris and Saccharomyces cerevisiae became dominant as the groups of lactic acid bacteria and yeasts, 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/2115/53378
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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