書誌事項
- タイトル別名
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- Effect of Various Sugars on the Swelling Spoilage of Cooked Meat Products Caused by Heterofermentative Lactic Acid Bacteria.
- ヘテロ ハッコウガタ ニュウサンキン ニヨル カネツ ショク ニク セイヒン
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Swelling spoilage of cooked meat products is occasionally caused by gas production of heterofermentative lactic acid bacteria (HLAB). It has been presumed that the swelling spoilage with gas production by HLAB is related to a carbohydrate added in cooked meat products. The effect of various sugars on the gas production by HLAB was examined to prevent the swelling spoilage of cooked meat products. Gas production from sugars, glucose, sucrose, fructose, lactose, sorbitol and maltitol, by HLAB was determined by using following test strains, Lactobacillus viridescens, Leuconostoc mesenteroides and Lactobacillus brevis. The gas volume increased significantly in the broth with glucose, fructose and sucrose. On the other hand, gas production was not observed in the broth containing lactose and sorbitol by test strains. The swelling spoilage of sausages with lactose, sorbitol or without any sugars was not recognized during the 18-day storage. Moreover, addition of maltitol to sausages retarded the occurrence of swelling spoilage. We have a conclusion that the swelling spoilage with gas production by HLAB can be prevented by adding a carbohydrate of lactose, sorbitol, and maltitol to cooked meat products.
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 44 (12), 855-861, 1997
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681381629184
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- NII論文ID
- 10007585595
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- NII書誌ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL書誌ID
- 4366938
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可