魚肉ソーセージの腐敗細菌に関する研究-V

Abstract

As mode of spoilage of fish sausage differs from other foodstuffs such as fresh fish meat and “Kamaboko”, in order to estimate the freshness of the former the established method for the latter can not give the right answer. Recently, it has been suggested by several workers that the freshness of fish sausage correlate with the acidity of the meat. In the previous paper, the author studied on the formation of volatile acid by a few kinds of Bacillus and reported that the volatile acid formed under an anaerobic condition is somewhat different in amount and in kind from that under an aerobic condition. The present study was carried out to clarify the formation of volatile acid in the course of the spoilage of fish sausage and to find a proper method applicable to estimate the freshness of fish sausage. Results obtained are shown in Figs. 1 ?? 5 and Table 1 and may be summarized as follows: Formic and acetic acids are formed in progress of the spoilage, and the amount of the former increases more remarkably than that of the latter. This may be caused by an anaerobic condition maintained by the casing. On the contrary, if the meat is preserved under such an aerobic condition as the casing being removed, the amount of acetic acid increases remarkably as compared with that of formic acid. Thus it may be reasonable to consider that formic acid produces actively under the anaerobic condition. Butyric acid is also detected when the meat is spoiled aerobically, but not anaerobically. In the meat of fish sausage on markets the total amount of volatile acid as well as the amount of acetic acid is considerably large even immediately after being manufactured, and a marked difference in their amounts was observed among them. Therefore, no method determining the total amount of volatile acid and the amount of acetic acid can be used for estimating the freshness of fish sausage, but the method determing the amount of formic acid should be available for the purpose. If butyric acid is detected in fish sausage on markets, this may be attributed to the degradation of raw materials.