白焼きうなぎに対する脱酸素剤および“たれ”の抗菌および抗酸化効果について

抄録

The effects of soy-sauce and free oxygen absorber sealed package in low temperature storage were investigated for the purpose of enhancing the presevative property of shirayaki-unagi (broiled eel filet) without any seasoning. The shirayaki-unagi (broiled eel filet) without any seasoning coated with soy-sauce and the one not coated with soy-sauce were respectively packed in a bag made of KON/PE along with free oxygen absorber to perform a storage at 2°C and 5°C, and compared with a control (the shirayakiunagi (broiled eel filet) without any seasoning not coated with soy-sauce packed in a PE bag) microbiologically and physicochemically.
The results obtained were as follows:
1) The control effect on the proliferation of bacteria and the oxidation of lipid was confirmed in the group wherein soy-sauce and the free oxygen absorber sealed package were together used.
2) The marked effect of using soy-sauce with the free oxygen absorber sealed package on the proliferation of coliform bacteria was not confirmed at 5°C but cofirmed at 2°C.
3) With respect to storage temperature, more marked preservative effect was confirmed at the low temperature of 2°C.