出版社：Japanese Society of Nutrition and Food Science
摘要：The purpose of the present investigation was to see the effects on the storage and qualities of the fish sausage by the addition of dry yeast (Mycotorttla Japonica). The flavors and taste of the yeast-sausage containing 3-5% dry yeast differed little from control sample (without dry yeast), but the additional ratio of the yeast was desirable to be about 3% in the sausage. The addition of the yeast gave favorable effects upon the jelly-strength of the yeastfish sausage, especially within two weeks during storage. The pH values and volatile organic acid contents of the yeast sausage showed no symptoms of putrefaction of them after 43 days. The mold, yeast, and bacterial counts in the sausage increased by the addition of the yeast, but the increasing effect were inhibited by the simultaneous presence of an antiseptic agent, Z-Fran. It was found that the dry yeast not only enriched, the product but also gave favorable effects upon the jelly-strength of the sausage.
