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- W2321889063 abstract "発酵サラミソーセージ(FS-1),カビ発酵サラミソーセージ(FS-2),原料中の脂肪を増量したカビ発酵サラミソーセージ(FS-3)およびPenicillium miczynskii培養菌体中の有効成分を添加したカビ発酵サラミソーセージ(FS-4)の4種類のサラミソーセージを製造し,熟成•乾燥期間中の風味生成および風味関連物質の消長を測定した.カビ発酵サラミソーセージ特有の熟成風味はFS-2およびFS-3の表層部で,FS-4では全体に認められ,P. miczynskiiの有効成分の添加効果が現われた.熟成風味の生成が認められた部位では遊離脂肪酸も顕著な増加を示した.一方,脂肪を増量したFS-3では熟成風味の強さに変化はみられなかった.ATP代謝物質,有機酸の消長はいずれのサラミソーセージでも差はなかった.POVはFS-1の表層部で急激に増加したのに対して,FS-2～FS-4では一様に抑制された.この抑制作用はラードエマルジョンを用いて調べた結果,P. miczynskiiの有効成分中にはなく,培養液中に認められた." @default.
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- W2321889063 date "1989-01-01" @default.
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- W2321889063 title "Effect of Penicillium miczynskii and Fat Content on Production of Cured Meat Flavors and Fat Oxidation in Mold-Fermented Salami Sausage" @default.
- W2321889063 doi "https://doi.org/10.2508/chikusan.60.434" @default.
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