魚肉ソーセージの貯蔵性に対するラクトン添加の影響

概要

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It might be supposed that mild acidity would be favorable to fish sausage from the standpoint of prolonging the shelf life of the product, because growth of spoilage bacteria is retarded in acidic media. However, lowering the pH of fish sausage by the addition of acid affects appreciably the physical properties of the product. In the pH range below 6.0, brittle jelly with low jelly strength is obtained. It was found by one of the present authors1) that certain lactones such as arabono gamma lactone or glucono delta lactone could be used for adjusting the acidity of fish sausage without detriment to its elasticity. The present study was designed to ascertain the effect of lowering the pH of fish sausage on the shelf life of the product by application of arabono gamma lactone. When the pH of fish sausage containing no chemical preservatives was brought to 5.5, there was no indication of deterioration even after 2 weeks storage at 38°C. On the contrary, spoilage accompanied with gassiness was occurred during 5 days storage among all control samples (pH 6.1). With the use of chemical preservatives such as sorbic acid or nitrofurazone, acidification of the fish sausage resulted in significant prolongation of the shelf life of the product. The prolonged shelf life of the product might be explained by the fact that sorbic acid is more effective in acidic medium and that inactivation of nitrofurazone during heating is reduced at lower pH range.