水産ねり製品の褐変について-3-2種の褐変原因菌の褐変に関与する諸条件

概要

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OGAWA et al. had already reported Achromobactor brunificans as a species of bacteria causing the brown discoloration in fish jelly products. The authors reported in the previous paper that Serratia marcescens also has a similar property. The present study describes various conditions under which the brown discoloration of fish jelly products was produced by A. brunificans and S. marcescens. It was found that these bacteria inoculated into media containing glucose and any one of gluten, glutenin, casein or gelatin caused extensive discoloration. A. brunificans also formed a brown substance on the media containing glucose and histidine or Na-glutamate instead of a protein. But S. marcescens did not form a brown substance on the media containing any one of the amino acids tested. The brown discoloration occurred most readily under the conditions of NaCl concentration, pH and incubation temperature optimal for the growth of these bacteria. These facts suggest that, in order to avoid the brown discoloration of fish jelly products, it is important to give most careful attention to the heating process during their manufacture.
日本水産學會の論文