Preparation of Fermented Kamaboko by Using Lactic Acid Bacteria.
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- KANOH Satoshi
- Faculty of Bioresources, Mie University
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- HASHIMOTO Nobuhiro
- Faculty of Bioresources, Mie University
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- ITO Yoshinao
- San-ei Sucrochemical Co., LTD
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- DOI Umeyuki
- San-ei Sucrochemical Co., LTD
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- NIWA Eiji
- Faculty of Bioresources, Mie University
Bibliographic Information
- Other Title
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- 乳酸菌を利用した発酵カマボコの製造
Description
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.
Journal
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- NIPPON SHOKUHIN KOGYO GAKKAISHI
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NIPPON SHOKUHIN KOGYO GAKKAISHI 39 (6), 519-523, 1992
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390001206404759168
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- NII Article ID
- 130003968010
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- ISSN
- 00290394
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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