Effect of Tylosin for the Mollification of Heat Proccess Condition of Canned Asparagus

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  • アスパラガスかん詰の殺菌加熱条件軽減のためのタイロシン利用効果に関する研究
  • アスパラガス カンズメ ノ サッキン カネツ ジョウケン ケイゲン ノ タメ ノ タイロシン リヨウ コウカ ニ カンスル ケンキュウ

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Abstract

The preserving effect of tylosin lactate on canned asparagus was studied. Ten ppm of tylosin added in canned material was very useful for the prevention of the material from spoilage by flat-sour organisms, when the material as packed in a can (52.5∅×132.8h mm) and heat processed for 10-20min. at 110.0-112.6°C.<BR>About 55% of tylosin was inactivated by heat processing for 10min. at 112.6°C and about 65% by 20min. at the same temperature.<BR>During storage, the amount of active tylosin in cans rapidly decreased in a short time (in 6 months at room temperature and in 3 months at 37°C), but, after that, the rate of decrease became slow.

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