抄録
Bacterial contamination, the amounts of sodium, potassium, and salt, water activity and the free amino acids composition of “Izushi” and “Kirikomi” were examined. The results were as follows:
1. Bacterial counts isolated from “Izushi and Kirikomi” were 103-108/g. The detected ratio of coliform organisms, E. coli and Staphylococcus aureus of “Izushi” and “Kirikomi” were 5.6%,0% and 0%, respectively.
2. The averages of contents of salt and potassium, and water activity of “Izushi” and “Kirikomi”were 2.7%,84.6 mg/100g and 0.93, and 6.7%,88.9 mg/100g,0.89, respectively.
3. The total amounts of free amino acids of “Izushi” and “Kirikomi” were 108.9mg/100g-809.3mg/100g, and 374.6 mg/100g-1,118 mg/100g, respectively. The major free amino acids of “Izushi”were glutamic acid, glycine, anserine and leucine, and the major free amino acids of “Kirikomi” were glutamic acid, alanine and anserine. The contents of glutamic acid were 3.5%-37.5%, and 18.6%-77.6% of total free amino acids, respectively.
