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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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