酵母の食用化に関する研究 (III)

DOI

書誌事項

タイトル別名
  • Studies on the Utilization of Dry Yeast for Food Materials (III)
  • Manufacture of Fish Sausage Containing Dry Yeast and It's Effects upon the Storage and Qualities of the Sausage
  • 酵母添加魚肉ソーセージの製造とその品質に及ぼす影響

抄録

The purpose of the present investigation was to see the effects on the storage and qualities of the fish sausage by the addition of dry yeast (Mycotorttla Japonica).<BR>The flavors and taste of the yeast-sausage containing 3-5% dry yeast differed little from control sample (without dry yeast), but the additional ratio of the yeast was desirable to be about 3% in the sausage.<BR>The addition of the yeast gave favorable effects upon the jelly-strength of the yeastfish sausage, especially within two weeks during storage.<BR>The pH values and volatile organic acid contents of the yeast sausage showed no symptoms of putrefaction of them after 43 days.<BR>The mold, yeast, and bacterial counts in the sausage increased by the addition of the yeast, but the increasing effect were inhibited by the simultaneous presence of an antiseptic agent, Z-Fran.<BR>It was found that the dry yeast not only enriched, the product but also gave favorable effects upon the jelly-strength of the sausage.

収録刊行物

  • 栄養と食糧

    栄養と食糧 13 (2), 106-109, 1960

    公益社団法人 日本栄養・食糧学会

詳細情報 詳細情報について

  • CRID
    1390001205328990720
  • NII論文ID
    130003450908
  • DOI
    10.4327/jsnfs1949.13.106
  • ISSN
    18838863
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
    • Crossref
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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