Studies on the Utilization of Dry Yeast for Food Materials (III)
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- Ishii Ryuichiroh
- 大阪市立衛生研究所
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- Okamura Kazuhiro
- 大阪市立衛生研究所
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- Tanaka Shigeki
- 大阪市立衛生研究所
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- Yokoyama Mitio
- 上野製薬株式会社
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- Shimizu Wataru
- 京都大学農学部水産学教室
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- Miwa Manji
- 東洋紡績株式会社
Bibliographic Information
- Other Title
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- 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
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- Eiyo To Shokuryo
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Eiyo To Shokuryo 13 (2), 106-109, 1960
JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE
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Details 詳細情報について
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- CRID
- 1390001205328990720
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- NII Article ID
- 130003450908
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- ISSN
- 18838863
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- Text Lang
- ja
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- Data Source
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- JaLC
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed