各種防腐剤に関する研究(第8報) : 獣肉ソーセージの防腐剤による保存について

概要

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1) The authors added 5-nitro-2-furylacrylic amide and 5-nitro-2-furfural semicarbazone (N.F), sorbic acid (S.A), p-hydroxy-benzoic butyl ether (B.P) and 5-hydroxy-l-methyl-2-isopropyl benzol (B.L) separately or in combination to sausage, in order to examine their antiseptic action on it. 2) As a result of preliminary experiment, N.F and S.A are effective as the antiseptic agents of sausage, when they are separately used in the concentrations of 0.002% and 0.004%, There was found an aerobic spore-bearing bacillus which spoilt the sausage. 3) In the application trial with N.F and S.A, they were separately used : N.F 0.002%, 0.004%, S.A 0.2%, and also used in combination : N.F 0.004%+S.A 0.2%, N. F 0.004%+S.A 0.1%, N.F 0.002%+S.A 0.2%. 4) When N.F in a concentration of 0.004% and S.A in a concentration of 0.2% were separately added to the sausage, it could be preserved 3 days longer than in the case without antiseptic, but, when N.F and S.A in the above-mentioned concentrations were used in combination, the sausage was preserved 15 days longer. 5) It was recognized that 3×10^5〜6.5×10^5 cells of the ordinary aerobic bacteria were present in the sausage, when it began to spoil. 6) N.F and S.A are effective to inhibit the growth of anaerobic bacteria, when these antiseptics are used separately or in combination.
社団法人日本生物工学会の論文
1956-10-15