乳酸菌を利用した発酵カマボコの製造

DOI

書誌事項

タイトル別名
  • Preparation of Fermented Kamaboko by Using Lactic Acid Bacteria.

抄録

Optimum conditions for fermenting an Alaska pollack frozen surimi to a new kind of kamaboko by using Lactobacillus casei-12, Lactobacillus plantarum-47-3 or Lactobacillus plantarum-4 (ST) as each starter were examined. Viable counts of lactic acid bacteria, pH, breaking force and breaking strain in fermenting kamaboko were measured. After addition of 2.5×108/g of Lactobacillus casei-12 and 0.5% (W/W) corn steep liquor with another additive to surimi, the incubation at 30°C for 30h caused optimal fermentation. The characteristics of the kamaboko were as followes; pH, 4.5, breaking force, 1791g, breaking strain, 8.9mm and viable count for lactic acid bacteria, 1.3×109cells/g. Solidification of the kamaboko occurred not only through setting process but also through the diffusion of acid to protein. The kamaboko has a sour taste and differs from the kamaboko available on a market.

収録刊行物

詳細情報 詳細情報について

  • CRID
    1390001206404759168
  • NII論文ID
    130003968010
  • DOI
    10.3136/nskkk1962.39.519
  • ISSN
    00290394
  • 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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