Effect of Various Sugars on the Swelling Spoilage of Cooked Meat Products Caused by Heterofermentative Lactic Acid Bacteria.

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  • ヘテロ発酵型乳酸菌による加熱食肉製品の膨張変敗に対する糖質甘味料の影響
  • 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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Abstract

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.

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