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Hokkaido University Collection of Scholarly and Academic Papers >
Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences >
Peer-reviewed Journal Articles, etc >
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
| 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)
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Submitter: 吉水 守
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