魚肉ソーセージ包装材の内容物に対する密着性の変敗原因菌の増殖におよぼす影響

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  • Effect of Adhesiveness of Packaging Film to Meat on the Growth of Microorganisms Responsible for the Deterioration of fish Sausage
  • ギョニク ソーセージ ホウソウザイ ノ ナイヨウブツ ニ タイスル ミッチャク

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Studies were undertaken to elucidate the effect of the adhesive character of packaging film to meat on the growth of microorganisms responsible for the deterioration of fish sausage. Raw materials of test sausage were inoculated with varying numbers of B. firmus and/or B. circulans spores, then packaged in polyvinylidene chloride (PVDC) films having different degrees of adhesiveness to meat and oxygen transmission rates. These materials were then heated at 90°C for 60 minutes. All sausage samples prepared were kept at 30°C for 3 weeks.<br> When the sausage was packaged in a film casing of poor adhesiveness to meat, free water appeared in the space between the film and the fish sausage surface at an early stage of storage; B. firmus dominated in the water to cause a spoilage characterized by weak gas formation. On the contrary, in the sausage packaged in a film of excellent adhesiveness to meat, B. circulans became predominant; these caused the softening type of deterioration when the inoculum size of the spores was the same or greater than that of B. firmus. When the number of spores of B. firmus exceeded that of B. circulans, the sausage again exhibited a weak gas forming type of deterioation.<br> It was found that the oxygen gas transmission rate of a film did not significantly affect the growth of these microorganisms.

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