書誌事項
- タイトル別名
-
- Changes in Microflora and Chemical Properties of Pork Loins Cured with Pickle.
- シツエンホウ デ チョウセイ シタ シオヅケニク ニ オケル ビセイブツソウスイイ ト リカガクテキ ヘンカ
この論文をさがす
抄録
Pork loins were cured with pickle containing 8% or 16% sodium chloride at 0°C or 8°C. Changes with time in microflora and chemical properties of the cured pork loins were determined. Desirable bacteria, including salttolerant bacteria, lactic acid bacteria and yeast were predominant under the curing condition of 8% sodium chloride in the pickle and at 8°C. It was thought that these bacteria contributed to the maintenance of well-balanced microflora in the cured meat. The sodium chloride concentration in cured pork loins rose faster in the pickle containing 16% sodium chloride than in the pickle containing 8% sodium chloride and at 8°C than at 0°C. However, 8% sodium chloride is thought to be better because the sodium chloride concentration in pork loins cured with the pickle containing 16% sodium chloride became too high. Nitrite radical concentration in the pickle containing 16% sodium chloride was lower than that in the pickle containing 8% sodium chloride. Total free amino acid content at 8°C was higher than that at 0°C. No notable differences in a composition of ATP-related compounds and in free fatty acid content were found. These results suggest that 8% as sodium chloride in pickle and 8°C as curing temperature are desirable in the pickle curing method.
収録刊行物
-
- 日本食品科学工学会誌
-
日本食品科学工学会誌 48 (11), 835-839, 2001
公益社団法人 日本食品科学工学会
- Tweet
キーワード
詳細情報 詳細情報について
-
- CRID
- 1390001206408564224
-
- NII論文ID
- 10007579246
-
- NII書誌ID
- AN10467499
-
- ISSN
- 18816681
- 1341027X
-
- NDL書誌ID
- 5981719
-
- 本文言語コード
- ja
-
- データソース種別
-
- JaLC
- NDL
- Crossref
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可
