魚の塩蔵食品の嗜好および微生物汚染について
1990 年 23 巻 4 号 p. 412-418
詳細
1990 年 23 巻 4 号 p. 412-418
These experiments were carried out to evaluate some commercial salted fish. The preference was organoleptically evaluated by 202 female students. The bacterial contamination was investigated by the viable cell counts and presence of coliform organisms.
The results were as follows:
1.The female students preferred salted chum salmon and Alaska pollack roe, but did not have a strong taste for salted mackerel and salted herring. They had a tendency to dislike slightly shiokara of skipjack and sea urchin.
2. About 40% of female students tasted salted chum salmon and salted Alaska pollack roe once in a few days or in a week. On the other hand, most of female students had never tasted shiokara of skipjack and shiokara of sea urchin.
3. Most of female students paid attention to the date of manufacture and the relish period when they purchased salted fish.
4. The mean sodium chloride concentration, water activity and viable cell counts were 6.98%,0.856 and 4.38 (logarithum)/g, respectively. Coliform organisms were detected in 27 samples (35.1%).
