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The role of squid liver and ink on the formation of specific microflora of "Ika-Shiokara".

Research Project

Project/Area Number 05660223
Research Category

Grant-in-Aid for General Scientific Research (C)

Allocation TypeSingle-year Grants
Research Field Fisheries chemistry
Research InstitutionHokkaido University

Principal Investigator

SHINANO Haruo  Faculty of Fisheries, Hokkaido University, Professor, 水産学部, 教授 (10001603)

Co-Investigator(Kenkyū-buntansha) YAMAZAKI Koji  Faculty of Fisheries, Hokkaido University, Assistant, 水産学部, 助手 (40250500)
KAWAI Yuji  Faculty of Fisheries, Hokkaido University, Lecturer, 水産学部, 講師 (60195039)
INOUE Norio  Faculty of Fisheries, Hokkaido University, Professor, 水産学部, 教授 (60002086)
Project Period (FY) 1993 – 1994
Project Status Completed (Fiscal Year 1994)
Budget Amount *help
¥2,200,000 (Direct Cost: ¥2,200,000)
Fiscal Year 1994: ¥700,000 (Direct Cost: ¥700,000)
Fiscal Year 1993: ¥1,500,000 (Direct Cost: ¥1,500,000)
KeywordsSquid / Shiokara / Microflora / Antibacterial substances / Staphyococcus aureus / Squid liver / Squid ink
Research Abstract

The effect of various concentrations of the addition of squid liver and to "Ika-Shiokara" with 10% salt were examined on the changes of microflora and chemical prooeties of "Ika-Shiokara" and the inoculated pathogenic organism, Staphylococcus aureus.
In the case of the "Ika-Shokara" without the addition of squid liver, the dominant species of S.warneri found in the early stage (2-4days) were replaced by Micrococci in the later stage of ripening.In the case of the sample with 1% squid liver, the dominant microorganism was S.warneri in the early stage, and the Staphylococci including S.warneri were replaced by Micrococci during the later stage of ripening (4-14days).In the case, the quility of "Ika-Shiokara" was decreased with the shift of dominant Staphylococci to Micrococci.In the case of 3% liver addition, among the dominant Staphylococci over the ripening preocess, S.epidermidis were shown to predominated on the last day of sampling.The inoculated S.aurues decreased during the ripening process with the addition of aquid liver 3-6%.The squid ink had a particulaly strong effect, and elongated the period of edibility.
S.epidermidis has never been isolated from "Ika-Shiokara" with the addition of ink, and was therefore isolated without ink.In the in vitro experiments, both S.epidermidis and S.aureus were inhibited by the extracts of heated squid ink.These findings suggest that the addition of squid liver and ink plays important roles in the formation of specific microflora of " Ika-Shiokara", and there are heat stable inhibitory substances in the squid liver and ink.

Report

(3 results)
  • 1994 Annual Research Report   Final Research Report Summary
  • 1993 Annual Research Report
  • Research Products

    (17 results)

All Other

All Publications (17 results)

  • [Publications] 山崎浩司: "イカ塩辛の菌相特性に及ぼすイカ肝臓の影響" 日本水産学会誌. 58. 1971-1976 (1992)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1994 Final Research Report Summary
  • [Publications] 高井典子: "赤作りと黒作りイカ塩辛の微生物学的および化学的特性の比較" 日本水産学会誌. 58. 2373-2378 (1992)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1994 Final Research Report Summary
  • [Publications] 高井典子: "イカ塩辛熟成過程中の化学的特性に及ぼす肝臓、表皮および墨の影響" 日本水産学会誌. 59. 1609-1615 (1993)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1994 Final Research Report Summary
  • [Publications] 高井典子: "イカ塩辛熟成過程中の微生物学的特性に及ぼす肝臓、表皮および墨の影響" 日本水産学会誌. 59. 1617-1623 (1993)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1994 Final Research Report Summary
  • [Publications] 森下惟一: "市販塩辛の化学的および微生物学的特性について" 北海道大学水産学部研究彙報. 45. 100-107 (1994)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1994 Final Research Report Summary
  • [Publications] K.Yamazaki: "Effect of Squid Liver on Microflora o "Ika-Shiokara"" Nippon Suisan Gakkaishi. 58. 1971-1976 (1992)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1994 Final Research Report Summary
  • [Publications] M.Takai: "Comparative Studies on Microbiological and Chemical Characteristics of "Ika-Shiokara Akazukuri" and "Ika-Shiokara Kurozukuri"" Nippon Suisan Gakkaishi. 58. 2373-2368 (1992)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1994 Final Research Report Summary
  • [Publications] M.Takai: "Effect of Squid Liver, Skin, and Ink on Chemical Cracteristics of " Ika-Shiokara" during Ripening Process" Nippon Suisan Gakkaishi. 59. 1609-1615 (1993)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1994 Final Research Report Summary
  • [Publications] M.Takai: "Effect of Squid Liver, Skin, and Ink on Microbiological Characteristics of "Ika-Shiokara" during Ripening Process" Nippon Suisan Gakkaishi. 59. 1617-1623 (1993)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1994 Final Research Report Summary
  • [Publications] M.Mirishita: "Chemical and Microbiological Characteristics of Commercial "Shiokara"" Bulletin of the Faculty of Fisheries, Hokkaido University. 45. 100-107 (1994)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1994 Final Research Report Summary
  • [Publications] 山崎浩司: "イカ塩辛の菌相特性に及ぼすイカ肝臓の影響" 日本水産学会誌. 58. 1971-1976 (1992)

    • Related Report
      1994 Annual Research Report
  • [Publications] 高井典子: "赤作りと黒作りイカ塩辛の微生物学的および化学的特性の比較" 日本水産学会誌. 58. 2373-2378 (1992)

    • Related Report
      1994 Annual Research Report
  • [Publications] 高井典子: "いか塩辛熟成過程中の化学的特性に及ぼす肝臓,表皮および墨の影響" 日本水産学会誌. 59. 1609-1615 (1993)

    • Related Report
      1994 Annual Research Report
  • [Publications] 高井典子: "いか塩辛熟成過程中の微生物学的特性に及ぼす肝臓,表皮および墨の影響" 日本水産学会誌. 59. 1617-1623 (1993)

    • Related Report
      1994 Annual Research Report
  • [Publications] 森下惟一: "市販塩辛の化学的および微生物学的特性について" 北海道大学水産学部研究彙報. 45. 100-107 (1994)

    • Related Report
      1994 Annual Research Report
  • [Publications] 高井典子: "いか塩辛熟成過程中の化学的特性に及ぼす肝臓、表皮および墨の影響" 日本水産学会誌. 59. 1609-1614 (1993)

    • Related Report
      1993 Annual Research Report
  • [Publications] 高井典子: "いか塩辛熟成過程中の微生物学的特性に及ぼす肝臓、表皮および墨の影響" 日本水産学会誌. 59. 1617-1623 (1993)

    • Related Report
      1993 Annual Research Report

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Published: 1993-04-01   Modified: 2016-04-21  

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