Abstract
The effects of addition of powdered protein (egg white, milk protein, soybean protein and bovine plasma protein) to kamaboko and ham on the growth of bacteria were studied. P. fluorescens IFO3081 could not grow on the surface of a model kamaboko prepared from surimi of codfish, salt, sugar, potato starch and water but was able to grow on that containing egg white, milk protein or soybean protein. Since these powdered proteins are rich in low-molecular-weight nitrogen sources utilizable by microorganisms which are unable to digest high-molecular-weight proteins, the strain grew on the kamaboko and ham containing these powdered proteins. On the other hand, bovine plasma protein was found to have activity to suppress proliferation of the strain. From these results, the use of powdered protein for kamaboko and ham has both advantages and disadvantages in terms of food preservation.
