| Budget Amount *help |
¥2,300,000 (Direct Cost: ¥2,300,000)
Fiscal Year 1998: ¥1,100,000 (Direct Cost: ¥1,100,000)
Fiscal Year 1997: ¥1,200,000 (Direct Cost: ¥1,200,000)
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| Research Abstract |
The theory of meat processing and technology are being expected new development by the food hygiene law enforcement regulations amended in March, 1993. We examined the various changes in nature seen in the fermentation meat which lactic ferments were used for so far from the viewpoint of biochemistry.
The multiplication of the harmful microorganism was prevented effectively by the psychrotrophic lactic acid bacteria, and it was suggested that non-heating fermentated ham (uncooked ham) could be manufactured as a result. For example, curred porcine skeletal muscle (M.longissimus) together with the psychrotrophic lactic acid bacteria, was done with high pressure treatment at 300MPa for 15min. (20ﾟC) after the vacuum package. The samples were stored up for one week under the low temperature. As a results, a color tone was improved due to the fermentation, the physical properties which a feeling of food increased significantly (p<0.05), and these samples changed in a feeling of juicy food with the feel of elastic and soft. Moreover, it made the yeast which remained die out only to ferment, too, and only lactic acid bacteria were left in the high pressure treatment. The pH value became 5.16 by the high pressure treatment, and it could prevent an excessive decline. And, sensually expensive evaluation could get it. The appearance of new myoglobin derivative was suggested in the wavelength stage which was different from oxymyoglobin and nitrosomyoglobin as a result of examining an absorption spectrum due to the fermentation of the meat pigment myoglobin solution.
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