魚肉ソーセージの腐敗細菌に関する研究-I : 市販魚肉ソーセージ中の細菌数について

概要

論文の詳細を見る
Having collected forty-nine kinds (35 fish sausages and 14 fish hams) of fish sausage manufactured by various makers, the author has examined the number of bacteria present in content of the sausage. Aerobes and anaerobes are examined in their counts before and after samples have been kept at a temperature of 30°C for some two weeks. The results obtained are shown in Table 1 and Figs. 1-4. In all the samples bacteria are found to exist more or less. Before the samples have been kept at the temperature, the number of anaerobes present in the meat is generally less than that of aerobes. In other word, most (ca. 80%) of the samples contain 102-103 of aerobes and 101-102 of anaerobes per g. of the meat. But after the samples have been kept at the same temperature for the same duration of time, bacteria in all the samples increase in number, though their increasing degree vary with the kinds of samples. In sixteen samples of ours the contents fo aerobes are found to be more than 106 per g. of the meat, while in the fifteen samples those of anaerobes are also more than 106. Some of samples are organoleptically observed to have been deteriorated during their storage. But the deterioration degree dose not seem to correlate with the number of bacteria present or grown in the meat. It seems clear from Fig. 4 that the environmental conditions of fish sausage to be caused by its casing are generally neither aerobic nor anaerobic enough to inhibit the growth of aerobes or anaerobes.
公益社団法人日本水産学会の論文

魚肉ソーセージの腐敗細菌に関する研究-I : 市販魚肉ソーセージ中の細菌数について

スポンサーリンク

概要

著者

関連論文

スポンサーリンク