低温塩蔵魚肉の微生物学的研究-I

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タイトル別名
  • Microbiological studies on salfed fish stored at low temperature. I. Chemical and microbial changes of salted fish during storage.
  • 低温塩蔵魚肉の微生物学的研究-1-貯蔵中の魚肉の微生物・化学的変化〔英文〕
  • テイオン エンゾウ ギョニク ノ ビセイブツガクテキ ケンキュウ 1 チョゾウ
  • Chemical and Microbial Changes of Salted Fish during Storage

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Fish muscle homogenates with NaCl (5 or 15%) and those without NaCl were stored at 0° and 10°C. During the storage, the changes in viable counts, trimethylamine (TMA) and total volatile base (TVB) concentrations, 2-thiobarbituric acid (TBA) values, concen-trations of free amino acids, pH, Eh and water contents were observed. All the changes observed at 0°C were much smaller and slower than at 10°C. The most significant differences between the homogenates with NaCl and those without NaCl were found in respect to the TMA concentration;in the presence of more than 5% NaCl the TMA concentration did not exceed the threshold value of spoilage, whereas in the absence of NaCl it exceeded the threshold value within a short time.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 42 (3), 351-358, 1976

    公益社団法人 日本水産学会

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