煉製品に適用した食品防腐剤の混用効果
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概要
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The production of fish cakes in Kagawa Prefecture has been supported in respect of the raw material almost exclusively by fishes caught by trawling on the Northeastern China Sea. Therefore, the manufacturers concerned are usually obliged to use a raw fish rather degraded in freshness, which is necessarily apt to result in a short keeping of the product especially in summer. Their occasional use of boric acid and the like as the last resort for elongating the storage life of their elaborations gets often into trouble, because our food sanitation law prohibits the use of said chemicals as a preservative of food. To save these difficulties, the authors examined the availability of sorbic acid, nitrofurazone and nitrofurylacrylamide for protecting fish cakes from readily undergoing putrefaction. Organoleptic and bacteriological examinations made on three types of fish cake which had been prepared from batches of raw flesh added with said chemicals, either separately or in combination, and exposed after their preparation to temperatures between 25.5° and 32.2°C and relative humidities between 80 and 91% presented the following results: 1. Preservabilities of Tempura and Chikuwa can be little improved by the presence of 1% soribic acid together with N.F. (a mixture containing 3-(5-nitrofuryl) acrylamide and nitrofurazone in a ratio of 4: 1) at an amount less than 0.0005%. But the storage lives of these fish cakes can be distinctly lengthened by the presence of 0.001-0.002% N. F. added to raw flesh, and it is further elongated by additional presence of 1% sorbic acid even to such an extent as unattainable by singular uses of these chemicals at said concentrations. 2. When applied to Kamaboko, N. F. exhibits a preservative effect which lasts over 40 hours to be almost 40 times as strong as that of sorbic acid. 3. Singular application of N.F. at concentrations lower than 0.002% brings about no favorable effect on the preservation of Tempura and Chikuwa.
- 社団法人 日本水産学会の論文