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| 三上, 正幸; DORJ, Serjmyadag; 島田, 謙一郎; 関川, 三男; 福島, 道広; 山岸, 真; 山腰, 和枝; 大美浪, 源; MIKAMI, Masayuki; SHIMADA, Ken-ichiro; SEKIKAWA, Mitsuo; FUKUSHIMA, Michihiro; YAMAGISHI, Makoto; YAMAKOSHI, Kazue; OHMINAMI, Hajime. |
| Fermented sausages were produced using bacterial starter culture and 3 types of mould starter cultures，and investigated their properties. Mould starter cultures were sprayed to surface of sausages at 3 days，and the surfaces were changed to white colour afterwards and another moulds， such as blue or black one，were not observed. Common bacterial and lactic acid bacterial counts were range of 6.6 x 10⁸cfu/g~2.0 x 10⁹cfu/g，and Coliform group，Staphylococcus aureus and Salmonella were not detected in the products at 35 days. pH decreased rapidly at 7 days and pH of products became to 4.6~4.7. Water contents were 30.0~31.6%，and water activity was 0.80~0.81. Nitrite ion concentration at starting time was 147.7ppm，but became to 9.8~13.2ppm in the products. There... |
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Palavras-chave: 食肉製品; ソーセージ; 発酵ソーセージ; 乳酸菌; かび; Meat products; Sausages; Fermented sausages; Lactic acid bacteria; Mould. |
| Ano: 2004 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3091 |
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| 三上, 正幸; 島田, 謙一郎; 関川, 三男; MIKAMI, Masayuki; SHIMADA, Ken-ichiro; SEKIKAWA, Mitsuo. |
| Some properties of the non-heated meat products in European countries were analyzed. The dry fermented sausages used were Spanish salami (small，medium and large size)，Chorizo， Pepper salami， Italian salami，Hungarian salami and Serrano ham. Viable bacterial counts were small number (10³-10⁵CFU/g) in the hard type sausages and were large number (10⁷ -10⁸CFU/g) in the semi soft type sausages. The pH of the dry fermented sausages inoculated with mold was 5.4-6.7 and was higher than 5.1 of Chorizo which was not inoculated with mold. Peptides and total free amino acids content were 634.0 - 2，240.7 mg/100g products and 404.8 - 2，413.4 mg/100g products， respectively. These were high numbers in Serrano ham. Nitrite ion contents were low level (0.3-4.3 ppm) in... |
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Palavras-chave: 発酵ソーセージ; 乾塩ハム; ペプチド; 遊離アミノ酸; Dry fermented sausages; Dry cured ham; Peptides; Free amino acids. |
| Ano: 2001 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2992 |
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