イカ塩辛の菌相特性に及ぼすイカ肝臓の影響

概要

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The effect of various concentrations of the addition of squid liver to “Ika-Shiokara” with 10% salt was examined on the changes of microflora and chemical properties of “Ika-Shiokara” and the inoculated pathogenic organism, Staphylococcus aureus. In the case of the “Ika-Shiokara” without the addition of squid liver, the dominant species of S. warneri found in the early stage (2-4 days) were replaced by Micrococci in the later stage of ripening. In the case of the sample wlth 1% squid liver, the dominant microorganism was S. warneri in the early stage, and the Staphylococci including S. warneri were replaced by Micrococci during the later stages of ripening (4-14 days). In this case, the quality of “Ika-Shiokara” was decreased with the shift of dominant Staphylococci to Micrococci. In the case of 3% liver addition, among the dominant Staphylococci over the ripening process, S. epidermidis were shown to predominate on the last day of sampling. The inoculated S. aureus decreased during the ripening process with the addition of squid liver of 3-6%. These findings suggest that the addition of squid liver plays an important role in the formation of specific microflora of “Ika-Shiokara”.
公益社団法人日本水産学会の論文