冷凍魚類のミクロフローラ
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概要
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The bacterial flora was investigated on 25 frozen fish samples, consisting of 6 frozer raw fish and 19 frozen packed fish products.<BR>Enumeration and isolation of bacteria was conducted with smear plate method using 50% sea water agar medium.<BR>When 342 isolates were identified biologically, 33.9% were <I>Flabobacterium-Cytophaga</I>, 33.3% <I>Moraxella</I>, 9.1% <I>Staphylococcus</I>, 8.5% <I>Micrococcus</I>, 3.8% gram-positive rods, 2.6% <I>Acinetobacter</I>, and 2.3% <I>Pseudomonas</I> I/II.<BR>Effect of frozen storage process on the viability of the organisms of the nine groups, including <I>Pseudomonas</I> I, II, III/IV-H, III/IV-NH, <I>Vibrio</I>, <I>Moraxella</I>, <I>Micrococcus</I> and <I>Staphylococcus</I> was compared using the cell suspension in 10% skim milk medium. The result obtained showed that the organisms of <I>Pseudomonas</I> III/IV-H, III/IV-NH and <I>Vibrio</I> died off much more rapidly than those of the remaining 6 groups did.<BR>Changes in bacterial flora of minced fish and squid sample caused by frozen storage for 43 days were observed. <I>Pseudomonas</I> I/II, III/IV-H, III/IV-NH and <I>Vibrio</I> which had been found before freezing disappeared after frozen storage. Conversely, <I>Moraxella</I>, <I>Flavobacterium-Cytophaga</I>, <I>Micrococcus</I> and <I>Staphylococcus</I> dominated after frozen storage.<BR>From the results described above, it was revealed that the domination of <I>Flavobacterium-Cytophaga</I>, <I>Moraxella</I>, and coccus groups in the frozen fish samples is attributed mainly to rapid death of <I>Pseudomonas</I> and <I>Vibrio</I> in frozen storage, compared with the above-mentioned groups.
- 公益社団法人 日本食品衛生学会の論文
公益社団法人 日本食品衛生学会 | 論文
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- 食物アレルギーに関する食品表示とリスクコミュニケーション
- 植物性の健康食品の安全性について
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