ウナギ抽出液及びフィ-レにおける微生物の熱抗性に及ぼすpHと食塩の影響〔英文〕

概要

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The purpose of this investigation was to modify the conventional method of processing frozen eel (sirayaki). The thermal resistance of E. coli Type I in eel bouillion with varied pH values and NaCl concentration was studied first. The effect of NaCl concentration, baking and freezing on the weight loss and survival of microorganisms in eel filets was then studied in a frozen baked ell processing factory. The resistance of E. coli decreased at pH values far from neutral and also decreased with increasing NaCl concentration at pH 7.0 in all tested eel bouillions. However, the decrease was gradual when the concentration was higher than 10%. The combined effect pH and NaCl lowered the D value for at least 0.96 log cycle when compared with the control. Frozen baked eel pretreated in 10% saline solution for 3 seconds showed reduced weight loss of at least 0.35%, but the reduction in microbial count was not significant. However after freezing there was a significant decrease in the number of microorganisms (p<0.01) in saline-soaked fillets.
日本水産學會の論文