過熱水蒸気加熱によるしらす干しの殺菌効果

機関リポジトリ 機関リポジトリ 日本農学文献記事索引 Web Site 被引用文献2件 オープンアクセス

書誌事項

タイトル別名
  • Sterilization of boiled-dry sardine fry, Shirasu-Boshi, by superheated steam heating
  • カネツ スイジョウキ カネツ ニヨル シラスボシ ノ サッキン コウカ
  • カネッスイ ジョウキ カネツ ニ ヨル シラスボシ ノ サッキン コウカ

この論文をさがす

説明

The bactericidal effect by superheated steam (SHS) heating was compared using two different boiled-dry sardine fries, Shirasu-Boshi, imported from China and Indonesia. The former was higher in both water and salinity contents than those of the latter. Viable count and spore forming bacteria decreased with rise of heating temperature and elongation of heating period. The survival rate of viable count was almost 0.1% on either sample, when heated at 200℃ for 60 sec. Water contents of China and Indonesian Shirasu-Boshi samples rose about 3% and 1%, respectively, when heated at 120℃ for 60 sec. The appearance of the heated sample became slightly yellow at 120℃ and above in case of the 60 sec-heating, or for 40 sec and above in case of the 200℃-heating, and the yellowing increased with rising temperature or extending heating period. The degree of the yellowing did not correlate with either water content or salinity content. When two different seasoned Shirasu-Boshi products were heated for 160 sec at 180℃, the survival rate of viable count was 2% in either products, and accordingly the bactericidal effect was lower compared to the raw Shirasu-Boshi. The set of results showed excellent effect of SHS heating on the Shirasu-Boshi samples at limited heating conditions.

収録刊行物

被引用文献 (2)*注記

もっと見る

詳細情報 詳細情報について

問題の指摘

ページトップへ