魚肉ねり製品の石油臭生成について

概要

論文の詳細を見る
During the examinations to know the shelf-life of "Surimi-based products" at 10°C, a kerosene-like odor was formed in "Surimi-based products" (chikuwa). This paper focused on the role of the microorganisms taking part in kerosene-like odor production and identification of this odor component. 1. As the results of reproduction test of this odor by the microorganisms isolated from "Surimi- based products" (chikuwa), it has become clear that this odor was produced only in the sections inoculated with molds but not with bacteria or yeasts. 2. With the growth of the molds on the microbiological medium and "Surimi-based products" that contained sorbate, the kerosene-like odor was clearly felt in those media and the content of sorbate decreased by about 90 and 50%, respectively. 3. The mold taking part in the production of this odor was presumed to be a species belonging to the genus Penicillium and the substance of this odor was confirmed by GC-MS to be 1, 3 pentadiene.
日本水産學會の論文