Preservative Effect of Wasabi Paste on The Sashimi of Fish in Cold Storage : Growth-Inhibition of Bacteria on The Sashimi

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Other Title
  • 冷蔵中の魚刺身に対する練りワサビの保存効果 : 刺身付着菌の増殖阻害

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Description

Preservative effect of commercial wasabi paste on the sashimi (slice of fresh fish meat) of horse mackerel or yellow tail in a tight box was examined by measuring the number of surviving bacteria in cold storage at 2〜4℃. Wasabi paste inhibited the growth of bacteria on the surface of sashimi in cold strage, and the degree of inhibition by spreading wasabi paste on the sashimi was larger than that by putting it in four corners of a tight box. Freshness of the sashimi of horse mackerel and yellow tail in cold storage, that the number of surviving was less than 10^5/g, was kept for 2 and 3 days in the absence of wasabi paste, and kept for 4 and 5 days by spreading sashimi with it. The sashimi in cold storage was well preserved in the presence of wasabi paste. Allyl isothiocyanate existing in wasabi paste exhibited a stronger antibacterial activity than ethyl-, n-butyl-, isobutyl-, dodecyl-, and benzyl isothiocyanate to Bacillus subtilis and Escherichia coli. From the things above mentioned, it is considered that the presevative effect of wasabi paste on the sashimi in cold strage is enhanced by the base of the action of ally isothiocyanate being in it on bacteria.

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Details 詳細情報について

  • CRID
    1571980077467508992
  • NII Article ID
    110007058112
  • NII Book ID
    AN10458705
  • ISSN
    0919584X
  • Text Lang
    ja
  • Data Source
    • CiNii Articles

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