食品衛生学雑誌
Online ISSN : 1882-1006
Print ISSN : 0015-6426
ISSN-L : 0015-6426
9 巻 , 2 号
選択された号の論文の12件中1~12を表示しています
  • 藤原 喜久夫
    1968 年 9 巻 2 号 p. 81-90
    発行日: 1968/04/05
    公開日: 2010/03/01
    ジャーナル フリー
  • 鈴木 昭, 栗栖 弘光, 藍 青也, 大橋 保, 芹沢 俊夫
    1968 年 9 巻 2 号 p. 91-96
    発行日: 1968/04/05
    公開日: 2010/07/27
    ジャーナル フリー
    (1) 果汁入り炭酸飲料の保存性に対する二酸化炭素の効果を知るため, 二酸化炭素1.75, 3.05および4.25vol, 果汁含有量, 0, 5および10%の各3段階を組合わせ, 酵母の一定量を含む飲料を23°の室温において実験した.
    (2) 果汁を含まない場合は, 二酸化炭素1.75~4.25Volの範囲で酵母は減少し, 汚染による品質損傷は起こらなかった.
    (3) 果汁5~10%含有飲料では, 二酸化炭素の溶解量に関係なく糖は減少し, 生菌数は急激に増加して7日後には飲料に適さない状態を呈し, 15日後, 酸も増加した.
    (4) 果汁を含有する場合, 二酸化炭素の多いものほど糖の減少と酸の増加を阻止したが, 4.25volでも7日後, 変質をおこし, それ以下では飲用不可能の状態に達した.
    (5) 果汁入り炭酸飲料が, 風味上適量とする二酸化炭素vol 1.5~3.5では, 7日以内に変敗するであろうと推論した.
    (6) 本実験中, 保存上最悪条件である果汁10%, 二酸化炭素vol 1.75でも, BA-Na 0.05%の添加は完全に変敗を阻止した.
  • 赤司 景
    1968 年 9 巻 2 号 p. 97-104
    発行日: 1968/04/05
    公開日: 2010/03/01
    ジャーナル フリー
    食品汚染菌Bacillus subtilisに対して卵白リゾチームの溶菌作用について検討を行ないつぎの実験結果を得た.
    a) sporeに対しては, リゾチーム濃度0.00125%では栄養細胞の増殖は認められたが, 0.0025, 0.005, 0.01, 0.0125, 0.025, 0.05, 0.1, 0.2%のいずれのリゾチーム濃度でも栄養細胞の増殖は認められなかった. なお, これらの実験結果とともにリゾチームのsporeに対して溶解作用があるか否かについては, sporeの外皮の化学的成分の遊離を確認する必要があるので, これについては今後検討を行なう予定である.
    b) 栄養細胞については, リゾチーム濃度0.00125, 0.2, 0.1, 0.05, 0.025, 0.0025, 0.005, 0.01%の各リゾチーム濃度で溶菌が認められ, この濃度の順に溶菌度の上昇が見られた.
  • 福田 照夫, 植木 民子, 宮河 君江, 三村 和子
    1968 年 9 巻 2 号 p. 105-111
    発行日: 1968/04/05
    公開日: 2010/03/01
    ジャーナル フリー
    In order to study conditions to retain the effect of vitamin or antioxidant action, substances mentioned in the heading were examined as to how their stabilities were affected by sodium hexametaphosphate coexisting with other food additives and food components in water containig 32μg% Cu2+.
    1. Sodium hexametaphosphate had remarkable stabilizing effect on ascorbic acid and its sodium salt, and had the maximum effect within a range of 8 to 30mg%concentration.
    2. The effect of coexisting other food additives and food components with sodium hexametaphosphate on the stabilities of the vitamin and its sodium salt could be grouped into four types as follows:
    a) Residual rates of ascorbic acid and its sodium salt went on decreasingly and their differences were remarkable when certain food additives (below mentioned) coexisted with sodium hexametaphosphate.
    Name of the food additives: saccharin sodium, sodium cyclamate.
    b) Residual rates of ascorbic acid and its sodium salt went on decreasingly and their differences were slight when food additives described later coexisted sodium hexametaphosphate.
    Name of the food additives: sodium benzoate, sodium alginate, sodium carboxymethyl-cellulose.
    c) Residual rates of ascorbic acid and its sodium salt were at the the lowest level at a certain concentration of food additives which were added to the vitamin solution with sodium hexametaphosphate.
    Name of the food additives: sodium tripolyphosphate, sodium dehydroacetate, glycine, sodium glutamate, soluble starch, sodium chloride.
    d) Good effect of sodium hexametaphosphate on the vitamin-stabilizing ability was found by the coexistence of below described food additives.
    Name of the food additives: citric acid, sucrose, sorbitol, propylene glycol.
    As observed above, although sodium hexametaphosphate alone had a good stabilizing abilizing ability, the coexistence of other food additives and food components reduced its protective effect against the decomposition of ascorbic acid and its sodium salt. The mixture of citric acid and sodium hexametaphosphate showed a extremely good effect on stabilizing ascorbic acid and its sodium salt.
  • 今村 正男, 新谷 いさお, 丸山 武紀, 寺尾 尚夫
    1968 年 9 巻 2 号 p. 112-118
    発行日: 1968/04/05
    公開日: 2010/03/01
    ジャーナル フリー
    Since the authors have confirmed that some vegetable oils contain detectable amounts of cholesterol, it would not be appropriate to determine the presence of animal oil in margarine only with the existence of cholesterol, unless extremely a large portion of animal fats were occluded.
    Secondly, the authors found that the composition of fatty acids in margarine is highly characteristic in respect to its constituent. That is, the vegetable oils hardly contain fatty acids having over 20 carbons, carbon odd-nnumbered acids and C16: 1 acids, on the other hand, beef tallow contains considerable amounts of carbon odd-numbered acids and C16: 1 acids. Besides, oils of fish or whale origins are rich in fatty acids with over 20 carbons, Furthermore, hydrogenated vegetable oils contain fair amounts of C18: 1 trans acids.
    In conclusion, with consideration on the pattenn of these components, it would be possible to judge the animal or vegetable nature of margarine, as well as sorts of oils as components in margarine to some extent.
  • 天野 立爾
    1968 年 9 巻 2 号 p. 119-123
    発行日: 1968/04/05
    公開日: 2010/03/01
    ジャーナル フリー
    The oxidation of methyl linolenate in diffused daylight, and under UV ray γ ray was studied by pursuing changes of its thiobarbituric acid (TBA) value, peroxide value, quantity of conjugated diene, carbonyl value, and rate of weight increase. As a result, it was found that the tendency of changes in TBA value and cardonyi value were similar, and that UV ray did not only accelerate to produce the first oxidative product[s]of methyl linolenate, but did more intensely to decompose this product[s], which influenced TBA value and carbonyl value after UV treatment.
    Three pigments were always identified from the reaction products of oxidized methyl linolenate and TBA by chromatography without regard to the methods and various stages of oxidation. The pigment 1, λ max. 454mμ, seemed to be similar to n-vaieraldehyde-TBA condensation product from the viewpoint of chromatographic behaviours and spectro-photometric character, which was presumed as one of substances disturbing TBA value. The pigment 2, λmax. 510mμ, was found to be very small in quantity amoag the reaction mixtures. The pigment 3, λmax. 532mμ, was identified as the object of TBA value and a malonaldehyde-TBA condensation product.
  • 飯塚 広, 崔 滑卿
    1968 年 9 巻 2 号 p. 124-132
    発行日: 1968/04/05
    公開日: 2010/07/27
    ジャーナル フリー
    冷凍魚類の腸内および冷凍エビ9種類29項目から低温性嫌気性細菌42株を分離し, それら菌株の分類学上の位置を検索し, また, それらの生育温度範囲について検討して, つぎのような結果を得た.
    1. 分離菌株の種類
    Clostridium putrefaciens (McBryde), Sturges and Drake 3株
    Clostridium perfringenes (Veillon and Zuber), Holland 4株
    Propionibacterium arabinosus Hitchner類似種8株
    Leucanostoc citrovorum (Hammer), Hucker and Pederson類似種 6株
    Leuconostoc dextranicum (Beijerinck), Hucker, and Pederson 10株
    Unidentrified strains (Group-VI.) 11株
    2. 生育温度範囲
    Clostridium両種の生育適温は25~35°であって, 最高温度は40°, 5°でも8日間で発育することを知った.
    Propionibacterium, Leuconostoc 2種および未同定11株の生育適温は20~25°で, 最高温度は35°であって, 0°でも8日間で, 十分生育しうることを知った.
  • 堀尾 嘉友, 岩本 喜伴, 小村 祥子
    1968 年 9 巻 2 号 p. 133-138
    発行日: 1968/04/05
    公開日: 2010/03/01
    ジャーナル フリー
    Nitrate, when contained in canned acid products, is known to cause severe corrosion on the internal tin surface of container, accompanied by rapid dissolving of tin which migrates into the contents. The present paper dealt with results obtained by a test pack experiment and a model experiment, and mechanism of nitrate action to dissolve tin was discussed.
    (1) Apositive logarithmic relationships were observed between initial nitrate amounts in the can and formation of ammonia. The tin-dissolving rate was found to be proportional to the former.
    (2) Mechanism of the nitrate action was studied with a model pack experiment, in the event of which a model canned drink containing nitrite or nitrate was kept in the absence of oxygen. It was found that detinning by nitrite was rapid with the rapid decrease of nitrite, whereas, in the case of nitrate, both detimling and nitrate reduction were very slow.
    From these results, it was concluded that the nitrate reduction to nitrite was a ratelimiting step in the over-all reaction, and nitrite acted in the canned acid products as a strong oxidizing agent against tin, while itself rapidly being further reduced to ammonia. It was assumed that when bivalent tin, Sn (II), a strong reducing agent, was formed by the action of oxygen, nitrate present was reduced to nitrite which readily attacks metallic tin to form bivalent tin, and, thus, the reaction proceeded in such a manner as a chain reaction. Oxygen must, therefore, be playing such a role as a “trigger” in the over-all reaction.
  • 梅本 滋, 榎原 和子, 天野 慶之
    1968 年 9 巻 2 号 p. 139-146
    発行日: 1968/04/05
    公開日: 2010/03/01
    ジャーナル フリー
    1. ねり製品の足の補強剤として添加配合されているKBrO3はヨウ素滴定によるH2O2の定量に際してわずかではあるがNa2S2O3を消費した. このKBrO3の妨害を除いたカタラーゼ処理を併用するヨウ素滴定法によるH2O2定量法を提案した.
    2. 市販のかまぼこ, ちくわ, はんべんおよびなると巻に残存するH2O2について定性・定量分析, および官能検査を行なった結果, H2O2の残存している製品が多数みられた. はんぺん, なると巻では比較的高濃度にH2O2が残存しているものが多数みられ, かまぼこ, ちくわではH2O2含量が比較的に低くかったが, 異常な高値を示す製品が幾点かみられた.
    3. H2O2液に浸漬する処理で製品内に浸透したH2O2は保存中に減少はするが, 10~14日後でもH2O2の一部は分解されずに製品中に残留した.
  • 藤原 光雄, 藤原 邦達
    1968 年 9 巻 2 号 p. 147-154
    発行日: 1968/04/05
    公開日: 2010/03/01
    ジャーナル フリー
    A method for recovering preservatives in foods by the steam distillation under reduced pressure was studied. The outline of procedure is as follows.
    1) In the case of samples containing dehydroacetic acid (DHA), sorbic acid (SOA), benzoic acid (BA) and salicylic acid (SA), the distillation was conducted under 90mmHg of pressure and at 50°C (water bath temperature: about 70°C), after addition of a 10ml of portion of 10% citric acid, suitable amouts of water, 20g of NaCl and 50g of MgSO4·7H2O, and adjusting pH to 2.0-2.5. 240ml of distillate was retained.
    2) In the case of samples containing butyl p-hydroxy-hydroxy benzoate (POBA-Bu), the distillation was carried out at about 80°C (water bath temperature: about 95°C), and under the same low pressure, after addition of suitable amouts of water, 20g of NaCl, and adjusting pH to 3.0, and then 490ml of distillate was obtained.
    By the application of this method, the preservatives in foods could be recovered rapidly, and sucrose, in particular, among other ingredients in foods were almost never decomposed during the process.
  • 田中 政美, 山崎 茂一, 大崎 純, 久保田 憲太郎
    1968 年 9 巻 2 号 p. 155-157
    発行日: 1968/04/05
    公開日: 2010/03/01
    ジャーナル フリー
    There have been few reports in which Japanese cakes were examined for microbiological contamination from the standpoint of food hygiene. The present study was aimed at standardizing microbiological sanitary indices for Japanese cakes based on survey in which these cakes were bacteriologically examined.
    The frequency of coliform-group-positive samples was 44.0%, while that of samples in which more than 100 colonies per gram could be detected was 84.0% for viable counts, 50.0% for Staphylococci, 46.0% for yeasts or 62.0% for molds.
    There was a tendency that the more the viable counts, the more Staphylococci and yeasts counts as well as the detection ratio of coliform group. No coliform group organisms could be detected in samples with viable counts of less than 100 colonies per gram.
    From these results, it will be proposed that the existence of coliform group organisms and viable counts of more than 100 colonies per gram of samples are regarded as two most critical sanitary indices for Japanese cakes.
  • 石居 昭夫
    1968 年 9 巻 2 号 p. 158-164
    発行日: 1968/04/05
    公開日: 2010/03/01
    ジャーナル フリー
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