Article thumbnail

Studies on method for keeping quality of \u22Kamaboko\u22, a cooked fish paste II : Effectiveness of ethyl gallate, gallic acid, casing, infrared ray and ultraviolet ray, and their combinations

By 哲夫 富山, 康夫 米, 悠三 原田, Tetsuo Tomiyama, Yasuo Yone and Yuzo Harada

Abstract

In preceding report it was shown that most preservatives when applied on the surface were not effective to prolonging the shelf life. It was further noticed that a group in which the casing was made just after the treatment with preservatives showed rather a shorter storage life than the control group without casing. The present paper deals with the effectiveness of preservatives which were added to the paste before steaming, casing, infrared and/or ultraviolet ray on the keeping quality of \u22Kamaboko\u22. 1. Ethyl gallate and gallic acid which were added to \u22 Kamaboko\u22 withor without casing were ineffective (See Tables 1 and 2). 2. The casing with cellophane film was effective to prolonging the shelf life as long as three days in contrast to two days in the control group without casing and was effective to the elimination of the secondary contamination (See Table 2). 3. Irradiation by infrared ray all over the surface of the \u22Kamaboko\u22 without casing was able to prolong the shelf life to four days as contrasted to two days in the control group without irradiation. The combination of the irradiation with preservatives gave no improvement (See Table 3 and Fig. 1a). 4. Daily irradiation by ultraviolet ray all over the surface of the \u22Kamaboko\u22 without casing was effective to the prolongation of the shelf life to five days as contrasted to two days in the control group without casing. The combination of this irradiation with preservatives gave no improvement (See Table 4 and Fig. 1a). 5. Daily irradiation by ultraviolet ray all over the surface of cellophanecovered \u22Kamaboko\u22 which contained ethyl gallate at 0.02 or 0.04 % level was effective to prolonging the shelf life as long as seven days in contrast to two days in the control group without casing (See Table 5. and Fig. 1b). 6. Daily irradiation by ultraviolet ray all over the surface of the cellophanecovered \u22Kamaboko\u22 which contained ethyl gallate and was irradiated with infrared ray just after being prepared was able to prolong the shelf life to seven days in contrast to two days in the control group without casing (See Table 6 and Fig. 1b).1. 無包装の無糖板付蒲鉾に Ethyl gallate 及び Gallic acid を練り込んだところ, 鮮度保持効果は認められなかつた. 2. セロファンで全面を覆うた蒲鉾の鮮度保持日数は対照の2日に対し3日であり,特に微生物の発育は緩漫で, 明らかにセロファンの二次的汚染防止効果が認められた. 3. セロファン包装した場今は Ethyl gallate 及び Gallic acid の効果は全く認められなかつた. 4. 赤外線を無包装の蒲鉾の全面に15分間1回照射したものの鮮度保持日数は26℃ で対照の2日に対し4日で, 赤外線照射は明らかに鮮度保持効果を示した. 防腐剤を練り込んだ蒲鉾に赤外線を照射した場合は, 防腐剤の効果は認められなかつた. 5. 無包装の蒲鉾の全面に紫外線を毎日15分間照射したところ,5日間鮮度を保持した. 防腐剤を練り込んだ無包装の蒲鉾に紫外線を照射した場合, 防腐剤の効果は全く認められなかつた. 6. 0.04%及び0.02%の Ethyl gallate を練り込んだ蒲鉾にセロファン包装をして紫外線を照射したものは最も有効で, 対照が2日であつたのに対し7日間鮮度を保持した. 次いで0.01% Ethyl gallate 或いは 0.Ol% Gallic acid を練り込み紫外線を照射したもの, 次に紫外線照射のみのものの順に有効であつた. 7. 防腐剤を練り込んだ蒲鉾に赤外線を照射し, 更にセロファンで包装したものを紫外線で毎日照射したところ, 無処理の対照が2日, 防腐剤を用いず包装して赤外線及び紫外線を照射したものが6日間鮮度を保持したのに対し, Ethyl gallate を練り込んで包装し赤外線及び紫外線を照射したものは最も有効で7日間鮮度を保持した. 他方 Gallic acid は全く無効であつた

Topics: 煉製品, 鮮度保持, Ethyl gallate, Gallic acid, 包装, 赤外線, 紫外線
Publisher: Faculty of Agriculture, Kyushu University
Year: 1957
OAI identifier: oai:catalog.lib.kyushu-u.ac.jp:2324/21423
Download PDF:
Sorry, we are unable to provide the full text but you may find it at the following location(s):
  • http://hdl.handle.net/2324/214... (external link)
  • http://www.agr.kyushu-u.ac.jp/ (external link)
  • Suggested articles


    To submit an update or takedown request for this paper, please submit an Update/Correction/Removal Request.