調理科学
Online ISSN : 2186-5795
Print ISSN : 0910-5360
日本と韓国の塩辛の水分活性,塩分濃度および微生物汚染について
角野 猛会田 久仁子金子 憲太郎柳 大河黄 鎬観
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1991 年 24 巻 3 号 p. 233-237

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Thirty samples of salted guts produced in Japan and forty six samples of salted guts in Korea were used in this experiment. The results obtained were as follows.
1. The mean values of water activity, sodium chloride concentration and viable cell counts of three kinds of salted guts produced in Japan ranged 0.578-0.767,6.46-18.70% and
2.985-4.884(log. /g), respectively, while six kinds of samples in Korea ranged 0.528-0.718,8.13-20.87% and 3.311-7.121(log. /g), respectively.2. The detection rate of coliform organisms in salted guts produced in Japan and Korea were 32.4% and 4.3%, respectively.
3.Tolerance salt concentration of Bacillus subtilis and Coliform organisms isolated from Korea salted guts was 12-14% and 6-8%, respectively, at the concentration of sodium chloride.

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