ねり製品の保蔵に関する研究-IV : 炭酸ガスの貯蔵効果について
スポンサーリンク
概要
- 論文の詳細を見る
Researches for preserving foods in carbon dioxide gas have been undertaken for many years, particularly in meat industry, preservative effect of the gas has been regarded as favorable for keeping pork, beaf and some other meat products and also for storing fresh fish. In COYNEs work, growth inhibition of certain species of bacteria isolated from spoiled fish was tested under the different concentration of carbon dioxide and it was found that Bacillus group failed to grow in the concentration of 50 per cent carbon dioxide, Achromobacter in 75 per cent, Micrococcus and Pseudomonas in 100 per cent, respectively; while Flavobacterium was capa-ble to succeed the growth even in 100 per cent the gas CALLOW, as well as COYNE, suggested that inhibtion of bacterial growth exhibited by carbon dioxide could be explained by neither anaerobic condition formed by carbon dioxide gas instead of air nor pH change in the medium happened by increase of the gas. In the present report, results of several experiments concerning keeping fish-cake in glass jar filled with carbon dioxide are described. As to the non-sugard fish-cake, storage life of the sample held in carbon dioxide chamber at 25°C was proved 5 days longer than that stood under a omospheric condition. On the other hand, the fish-cake, in which cane sugar was added, fell in to spoilage in carbon dioxide gas same as those kept in the ai ?? Very little increase in the amount of volatile basic nitrogen and scarce growth of bacteria were found, as shown in Table 1 and Fig. 2, when non-sugared products were stored in carbon dioxide, but the situation was quite different for storage test of sugared fish-cake as in Fig. 3. Table 2 and 3 also show the trend of lactic acid formation in both sugared and non-sugared products during the period storage in carbon dioxide. Increasing curves of the two types are almost parallel each other. On the basis of the above findings, preservative effect of carbon dioxide for fish-cake may be not only dependent on the oxygen free state which can be attained by exchanging air with the gas, but also on the suppression of bacterial respiration under excessive concentration of carbon dioxide.