冷蔵温度における市販食品の保存性

概要

論文の詳細を見る
Preservation tests were performed at 5 and 10℃ to examine how the difference in refrigeration temperature would affect the preservation of foods. We tested samples of boiled noodles, tofu, kamaboko and minced beef, which belong to "keep refrigerated" foods. When sold at the supermarket, the refrigeration temperatures shown on their packages were "below 5℃" for the minced beef and "below 10℃" for the other three foods. An increase in the number of bacteria and worsening external appearance and smell were generally observed with time. At 10℃, the edible quality of the boiled noodles was maintained up to the 4th day after the start of the test, and that of tofu stayed good up to the 3rd day, as judged by the foregoing two indices. At 5℃, the edible period of those foods was extended by at least 1 more day. In the case of kamaboko, there was not a significant difference between the result obtained at 5℃ and that at 10℃, little deterioration being apparent up to the 8th day at both temperatures. At 10℃, the preservative effect on minced beef was inferior to that observed on the other test samples, the edible quality only being maintained up to the 2nd day. Significant bacterial growth and worsening external appearance and smell were recognized on the 3rd day, and spoilage occurred on the 4th day. However, only a little bacterial growth was observed up to the 4th day when preserved at 5℃. In conclusion, the edible period for each food sample tested in this experiment was endorsed as long as it was stored at the temperature shown on the package. Furthermore, storage at 5℃ was more effective for preserving the foods than at 10℃, this effect being especially noticeable with the minced beef. The reason for this is mainly due to parts of the microflora of raw meat consisting of psychrotrophic microorganisms.
社団法人日本家政学会の論文
1999-06-15

著者

村上和保
広島県環境保健協生活科セ

冷蔵温度における市販食品の保存性

スポンサーリンク

概要

著者

関連論文

スポンサーリンク