畜産食品の保存に関する研究(第1報)

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Three experiments as follows were performed: Section A: Antioxidative effects of nucleic acid related substances oh milk and milk products. Section B: Qualities of frozen pork. Section C: Preservative effects of Lactide on Vienna sausage. A) Antioxidative effects of ribonucleotides, 5-adenylic acid, 5-guanylic acid, 5-uridylic acid and 5-cytidylic acid, on photooxidation of milk were studied by means of organoleptic test, TBA test, rennet coagulation test and quantitative determinations of riboflavin and tryptophane. Reconstituted milk prepared of freeze-dryed whole milk powder was used in the experiment. Results were as follows ; Nucleotides delayed light-induced off-flavor and fat oxidation, as measured by TBA test. Riboflavin destruction and tryptophane destruction by light were also reduced. Differences of antioxidative abilities among four nucleotides were not significant. Nucleotides may be used as antioxidant for whole milk powder. B) Several experiments were performed to test differences between the properties of several forms of frozen pork'. Materials were all picnic shoulders in F_1 bred between Landrace and Middle White. The summary of results were as follows; Any material kept superior in freshness irrespective of the differences in the keeping forms. In the bacteriological examination and estimation of drip contents, it was recognized that cut meats tended to degrade the food values more rapidly than dressed carcass. Moreover, in the special analysis and bacteriological examination it was ascertained that dressed carcass without skin more effectively kept its freshness than did that with skin or cutts. C) Vienna sausages were prepared in the ordinary method of adding 0.35% of Lactide per main materials (w/w) or in the method without them in the process of silent cutting. These products were kept at 15℃ for 10 days and the shelf-life examined by the estimation of pH values and living bacteria numbers and the sensory test, etc. To summarize the results, the addition of Lactide did not influence pH values of stuffered meats, but reduced those of final products as the unit of o. 35. Moreover, Lactide added sausages showed good flavor, clear inner color and a slight slime development in the shelf-life. Those subjects depended mostly on the decrease of living bacteria numbers compared to the control.
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畜産食品の保存に関する研究(第1報)

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