魚肉ソーセージの保存性に関する研究 : (第3報) 魚肉ソーセージの斑点状変敗の防止について

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Some nitrofuran derivatives and sorbic acid are widely used as preservatives in fish sausage-making. In the heat sterilization process in fish sausage-making, most of the microbilal cells present in the raw materials are killed at a temperature higher than 80℃ in the presence of these drugs, which are effective in preventing growth of survivors during storage.Despite the fact that the use of these antimicrobial substances, especialy nitrofuran derivatives, has contributed greatly to the preservation of the product, troubles have recently arosen over the spoilage of softening and spot-forming types.In this paper, antibacterial activities of some drugs (cf. Table 2) are investigated employing bacteria isolated from spots having various appearences. As expected, the isolates are highly resistant to nitrofurazone (F), nitrofurylacrylamide (Z) and other food preservatives which have been used in making fish sausage. But, these organisms are relatively sensitive to tylosin. Also 2-furyl-3-(5-nitro-2-furyl)-acrylamide (AF2) has the remarkable bacteriostatic effect on the above isolates. The effects of pH and the concentration of spores upon the effective inhibitory concentration of nitrofuran-derivatives and tylosin, and the effect of these drugs used in combination with other food preservatives are presented in Table 5,6.AF2 and tylosin are shown to be very effective preservatives for the present purpose through experiments with fish sausage previously inoculated with spores of the above bacteria ; at a concentration between 10 and 20 μg/g, the sausage can be preserved for 30 days or more at 37℃ (Table 7,8).
社団法人日本生物工学会の論文
1963-01-15

魚肉ソーセージの保存性に関する研究 : (第3報) 魚肉ソーセージの斑点状変敗の防止について

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