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- W2320486543 abstract "(1) スターター乳酸菌としてL-12, Lp-47-3,およびLp-4をスケトウダラすり身に添加し,発酵過程における乳酸菌数, pH,およびゲルのテクスチュアの変化を追跡し,発酵カマボコの製造条件を検討した.(2) L-12をすり身に対して終濃度2.5×108cells/g,CSL 0.5% (W/W)添加し30℃, 30時間発酵を行うことにより,発酵カマボコはpH 4.5,乳酸菌数1.3×109cells/g,破断強度1791g,破断歪8.9mmを示す最も良好なものとなった.(3) 本カマボコはすり身の坐りと乳酸発酵による酸の生成を利用してタンパク質をゲル化させたものであり,従来にない新しいタイプのものである.さらに塩すり身を加熱した市販のカマボコに比べ,酸味が強く独特の味を持つものであった." @default.
- W2320486543 created "2016-06-24" @default.
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- W2320486543 date "1992-01-01" @default.
- W2320486543 modified "2023-09-27" @default.
- W2320486543 title "Preparation of Fermented Kamaboko by Using Lactic Acid Bacteria." @default.
- W2320486543 doi "https://doi.org/10.3136/nskkk1962.39.519" @default.
- W2320486543 hasPublicationYear "1992" @default.
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