OTC, CTCの保鮮の効果と抵抗菌の増加の意義

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1. Three separate experiments of fish preservation with OTC and CTC were performed. Each experiment involved 20 found flat-fish (Paralichthys olivaceus) or guttedstone-flounder (Kareius bicoloratus), which were treated by dipping in 10 or 30 ppm. of antibiotic solution for 10 or 120 minutes. These fish were stored at 4°C. or 20°C. 2. The storage life of the treated fish was prolonged, however the effectiveness varied with the concentration of antibiotic solution, the dipping period, and the storage temperature, of which the temperature was the most important factor. Storing the treated fish at 4°C. showed a marked effectiveness in keeping the quality of fish; while at 20°C. only a slight difference in storage life between the treated and untreated fish was observed. 3. The decomposition processes of the treated fish stored at 4°C. were divided into 3 steps: In the first step, multiplication of microorganisms is inhibited; in the second, bacterial population tends to increase rapidly without giving any sign of deterioration; and in the third, decomposition products and a particular odor distinct from putrefaction are formed without further increase in the bacterial population. 4. The majority of the bacteria grown in the treated fish muscle were psychrophilic, and non-putrefactive, and were resistant against 5 ppm. of the antibiotics. 5. The possible mechanisms of the predomination of the resistant organisms and of the formation of the particular odor in the antibiotic-treated fish were discussed.
公益社団法人日本水産学会の論文

OTC, CTCの保鮮の効果と抵抗菌の増加の意義

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