Studies on method for keeping quality of \u22Kamaboko\u22, a cooked fish-paste : V. On appropriate method for application of preservatives

In previous papers it was reported that the spoilage of \u22Kamaboko\u22 in the inner part was scarcely found and mostly occured on the surface. It was further noticed that the spoilage on the surface was due to growth of both bacteria and fungi while that of the inner part if occurred would be caused solely by bacteria. The present paper deals with the effectiveness of inclusion of bacteriostatics into the whole paste and also with the inclusion of both bacteriostatics and fungistatics into the outer layer of the paste. 1. In case of combination of sodium dehydroacetate (DHA-Na) and 5-nitro-2-furylacrylamide (NFA), the best result was obtained in the experimental group which contained NFA (0.002 %) and DHA-Na (0.2 %) in the whole part and in the outer part, respectively, and covered with a water-proof cellophane on which 1% DHA-Na in vinyl acetate solution was smeared before steaming. The next best was a similarly treated group except being covered with regular cellophane or the water-proof cellophane (Table 1 and Fig. 1). 2. The inclusion of NFA (0.002 %) and POB (0.5 %) in the whole part and in the outer part, respectively, covering with cellophane before steaming, and spraying with POB or DHA-Na and chlortetracycline after steaming resulted in a storage life more than 4 days as contrasted to 2-day storage life in control group with casing (Table 2 and Fig. 2). 3. In case of combination of sorbic acid (SA) and nitrofurylacrylamide (NFA), the inclusion of NFA and SA into the whole part and in the outer layer, respectively, and covering with cellophane before steaming resulted in a 3-day storage life as contrasted to 2-day in group containing NFA (0.002 %) and with casing. It was noted that the effectiveness of SA was comparable to that of DHA or POB and did not vary with its concentration ranging from 0.0625 to 0.5 of (Table 3). 4. The casing with cellophane on which fungistatic was sprayed or smeared, was effective to prevent the surface from the contamination with microorganisms.デヒドロ醋酸ソーダ, パラナキシ安息香酸ブチルエステル及びソルビン酸の蒲鉾の鮮度保持効果並びにその合理的使用法について検討し, 次のような結果をえた. 1. DHA-NaとNFAを併用した場合では全肉糊に0.002%のNFAを, 上塗肉に0.2%のDHA-Naを混入し, 成形後予め10%醋酸ビニールエタノール溶液に溶解した10%のDHA-Naを塗布した防湿セロファンで包装したものが最も優れ, 鮮度保持日数は無処理の対照, 無包装のNFA添加区及びNFAとDHA或はDHA-Na併用区の2日, 包装のNFA区の3日に対し, 5日で顕著な鮮度保持効果を示した. 次いで全肉糊にNFAを, 上塗肉にDHA-Naを添加し, 防湿セロファン或はセロファンで包装した区が良く4目間鮮度を保持した. 2. POBとNFAを併用した場合では全肉糊に0.002%のNFAを, 上塗肉に0.5%POBを添加し, 成形後セロファンで包装し蒸煮したもの, 及び蒸煮後更にセロファン外面に1%POB或はDHA-Naと0.02%のCTCのエタノール溶液を散布したものが最も優れ, 鮮度保持日数は無処理の対照区が1日, セロファン包装の対照が2日, 包装したNFA区が3日に対し, 4日以上で本試験期間中の4日間は全く異常が認められなかつた. 上塗肉にPOBを使用せず全肉糊にNFAのみを添加しセRファン包装し, POBとCTCを散布したものは僅かに劣り4日間鮮度を保持した. 3. SAとNFAを併用した場合では, 全肉糊に0.002%のNFAを, 上塗肉にSAを添加し, 成形後セロファンで包装し, 蒸煮したものは顕著な鮮度保持効果を示した. その鮮度保持日数は無包装のNFAの1日, 包装したNFA区の2同に対し3日であつた. 但しSAの効果は0.0625%から0.5%の問では差が認められずDHA或いはPOBの効果と同じ程度であつた. 4. いずれの実験に於いてもセロファンの外面に防徽剤を散布或は塗布した場合, セロファンの外面に於ける微生物の発生は抑えられた