Effects of pre-pickling of salmon fillets on the chemical and microbiological characteristics of salmon Izushi
The effects of pre-pickling chum salmon (Oncorhynchus keta) fillets with vinegar on the chemical and microbiological characteristics of Izushi (cured and fermented fish meat) were investigated during the ripening process at about 5 deg C. During the ripening process of Izushi prepared with pickled f...
Gespeichert in:
| Veröffentlicht in: | NIPPON SUISAN GAKKAISHI 2005, Vol.71(3), pp.369-377 |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | jpn |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 377 |
|---|---|
| container_issue | 3 |
| container_start_page | 369 |
| container_title | NIPPON SUISAN GAKKAISHI |
| container_volume | 71 |
| creator | Sasaki, M.(Hokkaido. Kushiro Fisheries Experiment Station (Japan)) Kawai, Y Yoshimizu, M Shinano, H |
| description | The effects of pre-pickling chum salmon (Oncorhynchus keta) fillets with vinegar on the chemical and microbiological characteristics of Izushi (cured and fermented fish meat) were investigated during the ripening process at about 5 deg C. During the ripening process of Izushi prepared with pickled fillets, microbial counts did not significantly increase, the pH values remained below pH 5.3, and organic acids were mostly the acetic acid of the vinegar. In contrast, in Izushi prepared with non-pickled fillets, aerobic bacteria, lactic acid bacteria, and yeast obviously increased during the ripening. Lactic acid was produced and the pH declined from 6.4 to 4.9 during ripening. Consequently, the main organic acid in the non-pickled Izushi was lactic acid. Also, free amino acids remarkably increased during the ripening of the non-pickled Izushi. Regardless of the pre-pickling process, the Izushi reached an acceptable state by ripening for 36 d and had similar microflora. During the ripening process, Leuconostoc mesenteroides subsp. cremoris and Saccharomyces cerevisiae became the dominant groups of lactic acid bacteria and yeast, respectively. |
| doi_str_mv | 10.2331/suisan.71.369 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_17441776</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>17441776</sourcerecordid><originalsourceid>FETCH-LOGICAL-c416t-8e15fdc052f161f38cd24074401e634305def79ea6e82c76e8b33fdd3fc310243</originalsourceid><addsrcrecordid>eNpdkMtr3DAQh0VoIEuyxx4LhkJv3owelu1jG9I8CLSHBHITWnm0q1QrbSX7kP711a5LCL2MXp9-zHyEfKSwYpzTyzy5rMOqpSsu-xOyoFz0dd93zx_IAoDRuuE9OyPLnN0aAHohOXQLEq6tRTPmKtpqn7DeO_PLu7A5nLP2uxgq67zHAxGqcYuV2eLOGe0rHYaq7FJcu-jj5nhntjppM2JyeXQmv0u5-zPlrbsgp1b7jMt_6zl5-n79eHVbP_y4ubv6-lAbQeVYd0gbOxhomKWSWt6ZgQlohQCKkgsOzYC27VFL7JhpS11zboeBW8MpMMHPyZc5d5_i7wnzqHYuG_ReB4xTVrRk0baVBfz8H_gSpxRKb4qKtmEMuiNVz1SZNueEVu2T2-n0qiiog34161ctVUV_4b_N_Ese9QbfaJ2KFY_v6bmUT2-PB4cKQwn5NIdYHZXeFKXq_icDkAC86ST_C0_am4k</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1475220876</pqid></control><display><type>article</type><title>Effects of pre-pickling of salmon fillets on the chemical and microbiological characteristics of salmon Izushi</title><source>J-STAGE (Japan Science & Technology Information Aggregator, Electronic) Freely Available Titles - Japanese</source><source>Open Access Titles of Japan</source><source>EZB-FREE-00999 freely available EZB journals</source><source>AgriKnowledge（アグリナレッジ）AGROLib</source><creator>Sasaki, M.(Hokkaido. Kushiro Fisheries Experiment Station (Japan)) ; Kawai, Y ; Yoshimizu, M ; Shinano, H</creator><creatorcontrib>Sasaki, M.(Hokkaido. Kushiro Fisheries Experiment Station (Japan)) ; Kawai, Y ; Yoshimizu, M ; Shinano, H</creatorcontrib><description>The effects of pre-pickling chum salmon (Oncorhynchus keta) fillets with vinegar on the chemical and microbiological characteristics of Izushi (cured and fermented fish meat) were investigated during the ripening process at about 5 deg C. During the ripening process of Izushi prepared with pickled fillets, microbial counts did not significantly increase, the pH values remained below pH 5.3, and organic acids were mostly the acetic acid of the vinegar. In contrast, in Izushi prepared with non-pickled fillets, aerobic bacteria, lactic acid bacteria, and yeast obviously increased during the ripening. Lactic acid was produced and the pH declined from 6.4 to 4.9 during ripening. Consequently, the main organic acid in the non-pickled Izushi was lactic acid. Also, free amino acids remarkably increased during the ripening of the non-pickled Izushi. Regardless of the pre-pickling process, the Izushi reached an acceptable state by ripening for 36 d and had similar microflora. During the ripening process, Leuconostoc mesenteroides subsp. cremoris and Saccharomyces cerevisiae became the dominant groups of lactic acid bacteria and yeast, respectively.</description><identifier>ISSN: 0021-5392</identifier><identifier>EISSN: 1349-998X</identifier><identifier>DOI: 10.2331/suisan.71.369</identifier><language>jpn</language><publisher>Tokyo: The Japanese Society of Fisheries Science</publisher><subject>ALIMENT FERMENTE ; ALIMENTOS FERMENTADOS ; CHEMICAL COMPOSITION ; COMPOSICION QUIMICA ; COMPOSITION CHIMIQUE ; ENCURTIDO (PROCESO) ; FERMENTED FOODS ; FILET DE POISSON ; FILETES DE PESCADO ; FISH FILLETS ; FLORA MICROBIANA ; FLORE MICROBIENNE ; Leuconostoc mesenteroides subsp. cremoris ; MICROBIAL FLORA ; ONCORHYNCHUS KETA ; PICKLING ; Saccharomyces cerevisiae ; SAUMURAGE ; VINAGRE ; VINAIGRE ; VINEGAR</subject><ispartof>NIPPON SUISAN GAKKAISHI, 2005, Vol.71(3), pp.369-377</ispartof><rights>2005 by The Japanese Society of Fisheries Science</rights><rights>Copyright Japan Science and Technology Agency 2005</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c416t-8e15fdc052f161f38cd24074401e634305def79ea6e82c76e8b33fdd3fc310243</citedby><cites>FETCH-LOGICAL-c416t-8e15fdc052f161f38cd24074401e634305def79ea6e82c76e8b33fdd3fc310243</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,1881,27923,27924</link.rule.ids></links><search><creatorcontrib>Sasaki, M.(Hokkaido. Kushiro Fisheries Experiment Station (Japan))</creatorcontrib><creatorcontrib>Kawai, Y</creatorcontrib><creatorcontrib>Yoshimizu, M</creatorcontrib><creatorcontrib>Shinano, H</creatorcontrib><title>Effects of pre-pickling of salmon fillets on the chemical and microbiological characteristics of salmon Izushi</title><title>NIPPON SUISAN GAKKAISHI</title><addtitle>NSUGAF</addtitle><description>The effects of pre-pickling chum salmon (Oncorhynchus keta) fillets with vinegar on the chemical and microbiological characteristics of Izushi (cured and fermented fish meat) were investigated during the ripening process at about 5 deg C. During the ripening process of Izushi prepared with pickled fillets, microbial counts did not significantly increase, the pH values remained below pH 5.3, and organic acids were mostly the acetic acid of the vinegar. In contrast, in Izushi prepared with non-pickled fillets, aerobic bacteria, lactic acid bacteria, and yeast obviously increased during the ripening. Lactic acid was produced and the pH declined from 6.4 to 4.9 during ripening. Consequently, the main organic acid in the non-pickled Izushi was lactic acid. Also, free amino acids remarkably increased during the ripening of the non-pickled Izushi. Regardless of the pre-pickling process, the Izushi reached an acceptable state by ripening for 36 d and had similar microflora. During the ripening process, Leuconostoc mesenteroides subsp. cremoris and Saccharomyces cerevisiae became the dominant groups of lactic acid bacteria and yeast, respectively.</description><subject>ALIMENT FERMENTE</subject><subject>ALIMENTOS FERMENTADOS</subject><subject>CHEMICAL COMPOSITION</subject><subject>COMPOSICION QUIMICA</subject><subject>COMPOSITION CHIMIQUE</subject><subject>ENCURTIDO (PROCESO)</subject><subject>FERMENTED FOODS</subject><subject>FILET DE POISSON</subject><subject>FILETES DE PESCADO</subject><subject>FISH FILLETS</subject><subject>FLORA MICROBIANA</subject><subject>FLORE MICROBIENNE</subject><subject>Leuconostoc mesenteroides subsp. cremoris</subject><subject>MICROBIAL FLORA</subject><subject>ONCORHYNCHUS KETA</subject><subject>PICKLING</subject><subject>Saccharomyces cerevisiae</subject><subject>SAUMURAGE</subject><subject>VINAGRE</subject><subject>VINAIGRE</subject><subject>VINEGAR</subject><issn>0021-5392</issn><issn>1349-998X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNpdkMtr3DAQh0VoIEuyxx4LhkJv3owelu1jG9I8CLSHBHITWnm0q1QrbSX7kP711a5LCL2MXp9-zHyEfKSwYpzTyzy5rMOqpSsu-xOyoFz0dd93zx_IAoDRuuE9OyPLnN0aAHohOXQLEq6tRTPmKtpqn7DeO_PLu7A5nLP2uxgq67zHAxGqcYuV2eLOGe0rHYaq7FJcu-jj5nhntjppM2JyeXQmv0u5-zPlrbsgp1b7jMt_6zl5-n79eHVbP_y4ubv6-lAbQeVYd0gbOxhomKWSWt6ZgQlohQCKkgsOzYC27VFL7JhpS11zboeBW8MpMMHPyZc5d5_i7wnzqHYuG_ReB4xTVrRk0baVBfz8H_gSpxRKb4qKtmEMuiNVz1SZNueEVu2T2-n0qiiog34161ctVUV_4b_N_Ese9QbfaJ2KFY_v6bmUT2-PB4cKQwn5NIdYHZXeFKXq_icDkAC86ST_C0_am4k</recordid><startdate>20050501</startdate><enddate>20050501</enddate><creator>Sasaki, M.(Hokkaido. Kushiro Fisheries Experiment Station (Japan))</creator><creator>Kawai, Y</creator><creator>Yoshimizu, M</creator><creator>Shinano, H</creator><general>The Japanese Society of Fisheries Science</general><general>Japan Science and Technology Agency</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7ST</scope><scope>7TN</scope><scope>C1K</scope><scope>F1W</scope><scope>SOI</scope><scope>H95</scope><scope>L.G</scope></search><sort><creationdate>20050501</creationdate><title>Effects of pre-pickling of salmon fillets on the chemical and microbiological characteristics of salmon Izushi</title><author>Sasaki, M.(Hokkaido. Kushiro Fisheries Experiment Station (Japan)) ; Kawai, Y ; Yoshimizu, M ; Shinano, H</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c416t-8e15fdc052f161f38cd24074401e634305def79ea6e82c76e8b33fdd3fc310243</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>jpn</language><creationdate>2005</creationdate><topic>ALIMENT FERMENTE</topic><topic>ALIMENTOS FERMENTADOS</topic><topic>CHEMICAL COMPOSITION</topic><topic>COMPOSICION QUIMICA</topic><topic>COMPOSITION CHIMIQUE</topic><topic>ENCURTIDO (PROCESO)</topic><topic>FERMENTED FOODS</topic><topic>FILET DE POISSON</topic><topic>FILETES DE PESCADO</topic><topic>FISH FILLETS</topic><topic>FLORA MICROBIANA</topic><topic>FLORE MICROBIENNE</topic><topic>Leuconostoc mesenteroides subsp. cremoris</topic><topic>MICROBIAL FLORA</topic><topic>ONCORHYNCHUS KETA</topic><topic>PICKLING</topic><topic>Saccharomyces cerevisiae</topic><topic>SAUMURAGE</topic><topic>VINAGRE</topic><topic>VINAIGRE</topic><topic>VINEGAR</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sasaki, M.(Hokkaido. Kushiro Fisheries Experiment Station (Japan))</creatorcontrib><creatorcontrib>Kawai, Y</creatorcontrib><creatorcontrib>Yoshimizu, M</creatorcontrib><creatorcontrib>Shinano, H</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Environment Abstracts</collection><collection>Oceanic Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Environment Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>NIPPON SUISAN GAKKAISHI</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sasaki, M.(Hokkaido. Kushiro Fisheries Experiment Station (Japan))</au><au>Kawai, Y</au><au>Yoshimizu, M</au><au>Shinano, H</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of pre-pickling of salmon fillets on the chemical and microbiological characteristics of salmon Izushi</atitle><jtitle>NIPPON SUISAN GAKKAISHI</jtitle><addtitle>NSUGAF</addtitle><date>2005-05-01</date><risdate>2005</risdate><volume>71</volume><issue>3</issue><spage>369</spage><epage>377</epage><pages>369-377</pages><issn>0021-5392</issn><eissn>1349-998X</eissn><abstract>The effects of pre-pickling chum salmon (Oncorhynchus keta) fillets with vinegar on the chemical and microbiological characteristics of Izushi (cured and fermented fish meat) were investigated during the ripening process at about 5 deg C. During the ripening process of Izushi prepared with pickled fillets, microbial counts did not significantly increase, the pH values remained below pH 5.3, and organic acids were mostly the acetic acid of the vinegar. In contrast, in Izushi prepared with non-pickled fillets, aerobic bacteria, lactic acid bacteria, and yeast obviously increased during the ripening. Lactic acid was produced and the pH declined from 6.4 to 4.9 during ripening. Consequently, the main organic acid in the non-pickled Izushi was lactic acid. Also, free amino acids remarkably increased during the ripening of the non-pickled Izushi. Regardless of the pre-pickling process, the Izushi reached an acceptable state by ripening for 36 d and had similar microflora. During the ripening process, Leuconostoc mesenteroides subsp. cremoris and Saccharomyces cerevisiae became the dominant groups of lactic acid bacteria and yeast, respectively.</abstract><cop>Tokyo</cop><pub>The Japanese Society of Fisheries Science</pub><doi>10.2331/suisan.71.369</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0021-5392 |
| ispartof | NIPPON SUISAN GAKKAISHI, 2005, Vol.71(3), pp.369-377 |
| issn | 0021-5392 1349-998X |
| language | jpn |
| recordid | cdi_proquest_miscellaneous_17441776 |
| source | J-STAGE (Japan Science & Technology Information Aggregator, Electronic) Freely Available Titles - Japanese; Open Access Titles of Japan; EZB-FREE-00999 freely available EZB journals; AgriKnowledge（アグリナレッジ）AGROLib |
| subjects | ALIMENT FERMENTE ALIMENTOS FERMENTADOS CHEMICAL COMPOSITION COMPOSICION QUIMICA COMPOSITION CHIMIQUE ENCURTIDO (PROCESO) FERMENTED FOODS FILET DE POISSON FILETES DE PESCADO FISH FILLETS FLORA MICROBIANA FLORE MICROBIENNE Leuconostoc mesenteroides subsp. cremoris MICROBIAL FLORA ONCORHYNCHUS KETA PICKLING Saccharomyces cerevisiae SAUMURAGE VINAGRE VINAIGRE VINEGAR |
| title | Effects of pre-pickling of salmon fillets on the chemical and microbiological characteristics of salmon Izushi |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-11T02%3A58%3A28IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effects%20of%20pre-pickling%20of%20salmon%20fillets%20on%20the%20chemical%20and%20microbiological%20characteristics%20of%20salmon%20Izushi&rft.jtitle=NIPPON%20SUISAN%20GAKKAISHI&rft.au=Sasaki,%20M.(Hokkaido.%20Kushiro%20Fisheries%20Experiment%20Station%20(Japan))&rft.date=2005-05-01&rft.volume=71&rft.issue=3&rft.spage=369&rft.epage=377&rft.pages=369-377&rft.issn=0021-5392&rft.eissn=1349-998X&rft_id=info:doi/10.2331/suisan.71.369&rft_dat=%3Cproquest_cross%3E17441776%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1475220876&rft_id=info:pmid/&rfr_iscdi=true |