暖冬期に於ける寒天の変敗防止に関する研究-II : “ダンカン”現象に於けるトコロテン及び寒天の理化学的変化について

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概要

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• The “tokoroten” (gelidium jelly) which is an intermediate product during the manufacturing process of agar is often spoiled in the mild winter, and subsequently the quality of agar manufactured is depressed. This is called the “dankan” phenomenon. In the present paper, the authors examined both organoleptic and physico-chemical changes of “tokoroten” during spoliage and the effect of spoilage on the quality of agar prepared. The results obtained are as follows: (1) Physico-chemical properties of “tokoroten” change largely during the progress of spoilage and the quality of agar prepared is affected by these changes; the reducing sugar increases slowly but the relative viscosity and the jelly strength decrease rapidly during spoilage (Table 3, 4, 5 and 6). As these changes especially the latter two parallel with that of organoleptic observations, it is assumed possible to assign three grades for the spoilage in terms of the ratio of relative viscosity to jelly strength (Fig. 5). (2) Some causative microörganisms in the spoilage were separated from spoiled “tokoroten”, agar and other materials. They were chromobacteria producing red, orange, yellow and yellowish orange pigments, and one of them was an agar-decomposing bacterium. It is inferred that these bacteria are substantially derived from the tainted reed mat on which “tokoroten” is laid. Therefore, it is necessary for the manufactures to sterilize the reed mat by any means in order to prevent “tokoroten” from spoilage in the mild winter.

• 公益社団法人 日本水産学会の論文

著者

• 藤沢 浩明

  兵庫県水産試験場

• 助川 輝武

  兵庫県水産試験場

関連論文

• 暖冬期における寒天の変敗防止に関する研究-VI : 寒天の品質におよぼす防腐剤の影響について
• 暖冬期に於ける寒天の変敗防止に関する研究-V : “ダンカン”防止の実地試験について
• 暖冬期に於ける寒天の変敗防止に関する研究-IV : 次亜塩素酸ソーダによる寒天製造用ヨシ簣の殺菌について
• 暖冬期に於ける寒天の変敗防止に関する研究-III : “ダンカン”に関与する細菌に対する防腐剤の効力について
• 暖冬期に於ける寒天の変敗防止に関する研究-II : “ダンカン”現象に於けるトコロテン及び寒天の理化学的変化について
• 暖冬期に於ける寒天の変敗防止に関する研究-I : アガラーゼに及ぼす防腐剤の影響について

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