秋サケすり身を素材とした発酵ゲル化食品

DOI 被引用文献2件

書誌事項

タイトル別名
  • Gelatinization of Chum Salmon Surimi by Fermentation with Lactic Acid Bacteria.

抄録

Chum salmon (Oncorhynchus keta) surimi has good cofor, flavor and taste characteristics, butis difficult to gelatinize hard without heating. This paper shows that chum salmon surimi can be gelatinized by fermentation with lacti cacd bacteria at 15 or 20°C for 5 to 11 days. Lactobacillus plantarum JCM ll49, Leucomstoc mesenteroides JCM 6124, Pediococcus acidilactici JCM 5885, and Lactococcus lactis subsp. cremoris IFO 3427 were used for fermentation. The gelatinized surimi was of good quality in texture, flavor and taste.

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被引用文献 (2)*注記

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詳細情報 詳細情報について

  • CRID
    1390001206405835392
  • NII論文ID
    130003968163
  • DOI
    10.3136/nskkk1962.41.719
  • 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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