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ナイシンによる水産練り製品における芽胞形成菌の発育抑制

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Title: ナイシンによる水産練り製品における芽胞形成菌の発育抑制
Other Titles: Growth inhibition of spore-forming bacteria in fish-paste products by nisin
Authors: 山崎, 浩司1 Browse this author →KAKEN DB
田代, 卓2 Browse this author
白浜, 慎也3 Browse this author
全, 峻瑩4 Browse this author
川合, 祐史5 Browse this author →KAKEN DB
Authors(alt): Yamazaki, Koji1
Tashiro, Taku2
Shirahama, Shinya3
Jun, Joon-young4
Kawai, Yuji5
Keywords: Nisin
Sucrose fatty acid esters
Fish-paste products
Shelf-life
Spoilage prevention
ナイシン
ショ糖脂肪酸エステル
水産練り製品
シェルフライフ
腐敗抑制
Issue Date: Feb-2014
Publisher: 日本食品科学工学会
Journal Title: 日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishi
Journal Title(alt): Journal of the Japanese Society for Food Science and Technology
Volume: 61
Issue: 2
Start Page: 70
End Page: 76
Publisher DOI: 10.3136/nskkk.61.70
Abstract: We investigated the effect of nisin and sucrose fatty acid esters on the growth of spoilage bacteria in fish-paste products. Nisin showed antibacterial activity against Bacillus subtilis and B. licheniformis vegetative cells and spores in liquid medium. Also, nisin exhibited a synergistic effect in combination with sucrose fatty acid esters (sucrose monolaurate and sucrose monopalmitate). The addition of nisin (12. 5 μg/g) to fish-paste products suppressed the growth of B. subtilis and B. licheniformis during storage at 20℃ and resulted in longer shelf-life of fish-paste products compared to control and fish-paste products with added potassium sorbate. In addition, the growth of spoilage bacteria was strongly inhibited by the combination of nisin (12.5 μg/g) and sucrose fatty acid esters (10 mg/g) in fish-paste products without starch. From these findings, we conclude that the addition of nisin is a potential alternative method for preventing spoilage caused by spore-forming bacteria in fish-paste products.
本研究ではケーシング詰めカマボコにおける腐敗原因菌の発育に及ぼすナイシンとショ糖脂肪酸エステル類の影響を調べた.その結果,カマボコへナイシンを添加することによってBacillus属の発育を効果的に抑制でき,シェルフライフの延長が可能となることが明らかになった.またデンプン不含カマボコでは,ナイシンとショ糖脂肪酸エステル類の併用添加によってナイシン単独添加の場合よりもBacillus 属を長期に亘って抑制できた.したがって,水産練り製品の品質保持にナイシンの添加が有効な方法の一つと考えられ,既存のソルビン酸塩の添加に代わる方法であることが明らかになった.
Type: article
URI: http://hdl.handle.net/2115/68201
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: 山﨑 浩司

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