Studies on the Chilled Storage of Corn Soup

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  • Miyamoto Takahisa
    Laboratory of Food Hygienic Chemistry, Faculty of Agriculture, Kyushu University
  • Tanaka Rikako
    Laboratory of Food Hygienic Chemistry, Faculty of Agriculture, Kyushu University
  • Kishikawa Tetsuko
    Laboratory of Food Hygienic Chemistry, Faculty of Agriculture, Kyushu University
  • Mori Sachiko
    Laboratory of Food Hygienic Chemistry, Faculty of Agriculture, Kyushu University
  • Hatano Shoji
    Laboratory of Food Hygienic Chemistry, Faculty of Agriculture, Kyushu University
  • Shimoda Mitsuya
    Laboratory of Food Analysis, Faculty of Agriculture, Kyushu University

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Other Title
  • コーンスープのチルド貯蔵に関する研究
  • コーン スープ ノ チルド チョゾウ ニ カンスル ケンキュウ

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Abstract

Viable bacterial cell number, changes of microbial flora and changes of quality of pouched corn soup during chilled storage were investigated on samples produced in 1985 to 1987. Initial viable cell number of the corn soup produced in 1985 was 5.5×10^2 cells/ml. Bacteria isolated from the soup were aerobic bacteria and facultative-anaerobic bacteria. Strictly-anaerobic bacteria were not included in the isolates. The fact suggests that strictly anaerobic-food-poisoning bacteria such as Clostridium welchii and Clostridium botulinum were not included in the isolates. Psychrophiles were not also detected from the corn soup. The cell number in the soup increased rapidly to about 107 cells/ml and putrefaction took place after 10-days storage at 10℃. The viable cell number, however, did not increase even after 50-days storage when the soup was stored at 2℃ or 5℃. The result suggests that the corn soup is able to be stored for at least 50 days at below 5℃ without bacterial proliferation. Changes of microbial flora were investigated on samples produced in 1986 and 1987. Although there were some difference in their initial microbial flora, s pore-forming bacteria such as Bacillus subtilis and Bacillus cereus were predominant in the initial microbial flora in corn soup. In the investigation of the microbial flora in the soup produced in 1986, B. cereus spores in it could germinate after 20-days storage at 2℃. But the spores could not germinate after subsequent 10-days storage at 10℃. It seems likely that a certain damage that has occured in the spore during 10℃ storage inhibits the germination. The TBA value of the corn soup only slightly increased after 50-days storage at 2℃ and the result suggests that there was slight lipid peroxide production during the storage. No difference in taste and flavor was observed between 2℃-storage sample and -20℃-storage one after 50-days storage. These results suggest that the pouched corn soup is able to keep its quality for at least 50 days even at the storage temperature of 2℃.

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