出版社：Japanese Society of Nutrition and Food Science
摘要：The cause of putrefaction and color fading of the fish-sausage containing food yeast, and also how to prevent these were investigated. An artificial pigment, New Cocchi, was used on the fading test of the sausage, as the color of the sausage depended more upon the added artificial pigment than on the natural pigment in the raw materials, fish-meats.The results obtained were as follows: Food yeast gave no effect on the fading, and also on the putrefaction so for as this was used after washing in water.The color fading of the sausage was generally caused by NO2-added. The bacterial counts, both aerobic and facultative anaerobic, in the yeast-sausagei ncreased tenfold as compared with that of control, while they increased ten to thousandfold by the addition of polyphosphates mixture. Food yeast seemed to stimulate the bacterial growth, but the prewashed food yeast did not.The stimulative effect of the polyphosphates mixture was much more than that of food yeast.
