くさやの保存性について〔くさやに関する研究-5-〕

概要

論文の詳細を見る
The preservability of kusaya and salt-dried fish was compared with samples produced in Niijima Island. The results were as follows: 1) As the viable cell count of salt-dried fish immedeately after drying was 10 times large than that of kusaya, so the degree of deterioration by bacteria during drying thought to be different between these samples .The significant increase in TMA concentration and viable cell count with the lapse of storage time at 20°C was observed in salt-dried fish. 2) dominant microflora of salt-dried fish changed after 5 day's storage at 20°C from Vibrionaceae (42%) and Micrococcus (33%) to Micrococcus (88%). In kusaya sample, Micrococcus became dominant after 5 day's storage, while Corynebacterium was dominant at the begining of storage. 3) No significant difference was observed between the dominant strains of Micrococcus isolated from kusaya and salt-dried fish. 4) Corynebacterium which was the dominant strain of kusaya gravy showed antimicrobial activity against 10 among 12 isolates from raw fish, and 6 among 13 isolates from kusaya. 5) From the above results, it was speculated as the reasons shy storage life of kusaya was superior to that of salt-dried fish that the growth of bacteria on fresh fish was inhibited by the antimicrobial activity of Corynebacterium during immersion in kusaya gravy and the growth of spoilage bacteria on kusaya product might also be inhibited by Corynebacterium during drying and early storage period.
日本水産學會の論文

くさやの保存性について〔くさやに関する研究-5-〕

スポンサーリンク

概要

著者

関連論文

スポンサーリンク