Studies on the Utilization of Dry Yeast for Food Materials (III)

DOI

Bibliographic Information

Other Title
  • 酵母の食用化に関する研究 (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

Abstract

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.

Journal

  • Eiyo To Shokuryo

    Eiyo To Shokuryo 13 (2), 106-109, 1960

    JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE

Details 詳細情報について

  • CRID
    1390001205328990720
  • NII Article ID
    130003450908
  • DOI
    10.4327/jsnfs1949.13.106
  • ISSN
    18838863
  • Text Lang
    ja
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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