|Budget Amount *help
¥6,300,000 (Direct Cost: ¥6,300,000)
Fiscal Year 1991: ¥800,000 (Direct Cost: ¥800,000)
Fiscal Year 1990: ¥2,300,000 (Direct Cost: ¥2,300,000)
Fiscal Year 1989: ¥3,200,000 (Direct Cost: ¥3,200,000)
1. Microbial counts in fish, flesh or fowl homogenate were determined during its starage at 10-30ﾟC. Mustard, clove or/and acetic acid added into the homogenate inhibited the growth of coliform bacilli and yeast in the homogenate especially at 20ﾟC, but lactic acid bacteria resisted these inhibitors. Mustard added before heating the homogenate for 5 minutes at 100ﾟC inhibited the growth, but that added after the heating did not. The homogenate added 3% mustard then baked was preferred sensorially. Protein and lipid decreased antibiotic activity of allyl isothiocyanate, but carbohydrate did not. Growth of mold on rice cake(mochi)or cracker in controlled RH was inhibited by cinnamon, mustard or clove.
2. Bacterial proteolysis was-studied on plate culture which contained casein as protein source. Proteinase activities, which secreted in the culture medium, were also determined. The addition of 100 ppm eugenol into medium reduced the proteinase activities, but did not affect the growth of Aeromonas hydrophila. The production or/and the secretion of metalo proteinase relatively decreased than that of the serine proteinase.
3. We studied on some foods which have antioxidant effect during cooking or storage, and on the condition to protect autoxidation of food lipids. We found that, rosemary, allspice, or clove had antioxidant effect after the cooking of some foods. We also showed that egg yolk had strong antioxidant effect on linoleic acid in emulsion, linoleic acid, or lard. The antioxidant effect of egg yolk was also showed on the autoxidation of cookies during cooking or storage.