JPS62201567A - 食品中の有害微生物の減少化方法 - Google Patents
食品中の有害微生物の減少化方法Info
- Publication number
- JPS62201567A JPS62201567A JP61041861A JP4186186A JPS62201567A JP S62201567 A JPS62201567 A JP S62201567A JP 61041861 A JP61041861 A JP 61041861A JP 4186186 A JP4186186 A JP 4186186A JP S62201567 A JPS62201567 A JP S62201567A
- Authority
- JP
- Japan
- Prior art keywords
- foods
- freezing point
- food
- temperature
- freezing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 58
- 244000005700 microbiome Species 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims description 18
- 230000008014 freezing Effects 0.000 claims abstract description 58
- 238000007710 freezing Methods 0.000 claims abstract description 58
- 108010010803 Gelatin Proteins 0.000 claims abstract description 8
- 229920000159 gelatin Polymers 0.000 claims abstract description 8
- 239000008273 gelatin Substances 0.000 claims abstract description 8
- 235000019322 gelatine Nutrition 0.000 claims abstract description 8
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000013311 vegetables Nutrition 0.000 claims abstract description 7
- 238000000354 decomposition reaction Methods 0.000 claims abstract description 6
- 150000007524 organic acids Chemical class 0.000 claims abstract description 3
- 230000002528 anti-freeze Effects 0.000 claims description 16
- 244000144972 livestock Species 0.000 claims description 11
- 230000000994 depressogenic effect Effects 0.000 claims description 10
- 239000000284 extract Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 8
- 241000251468 Actinopterygii Species 0.000 claims description 7
- 235000019688 fish Nutrition 0.000 claims description 7
- 235000015170 shellfish Nutrition 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 230000002255 enzymatic effect Effects 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 150000001298 alcohols Chemical class 0.000 claims description 2
- 235000005985 organic acids Nutrition 0.000 claims description 2
- 239000000126 substance Substances 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 150000008163 sugars Chemical class 0.000 claims description 2
- 238000002156 mixing Methods 0.000 abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 5
- 239000003795 chemical substances by application Substances 0.000 abstract description 5
- 230000000881 depressing effect Effects 0.000 abstract description 4
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- 235000013365 dairy product Nutrition 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 description 23
- 239000000047 product Substances 0.000 description 20
- 230000001954 sterilising effect Effects 0.000 description 15
- 230000000694 effects Effects 0.000 description 14
- 238000004659 sterilization and disinfection Methods 0.000 description 12
- 238000003860 storage Methods 0.000 description 12
- 235000002639 sodium chloride Nutrition 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 230000007423 decrease Effects 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 239000012141 concentrate Substances 0.000 description 5
- 239000011780 sodium chloride Substances 0.000 description 5
- 108091005804 Peptidases Proteins 0.000 description 4
- 239000004365 Protease Substances 0.000 description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 4
- 235000013330 chicken meat Nutrition 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 241000295644 Staphylococcaceae Species 0.000 description 3
- 230000003247 decreasing effect Effects 0.000 description 3
- 235000019441 ethanol Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000002075 main ingredient Substances 0.000 description 3
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000011293 Brassica napus Nutrition 0.000 description 2
- 240000008100 Brassica rapa Species 0.000 description 2
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 210000002429 large intestine Anatomy 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 235000017281 sodium acetate Nutrition 0.000 description 2
- 239000001632 sodium acetate Substances 0.000 description 2
- 239000001540 sodium lactate Substances 0.000 description 2
- 229940005581 sodium lactate Drugs 0.000 description 2
- 235000011088 sodium lactate Nutrition 0.000 description 2
- 238000003828 vacuum filtration Methods 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 239000000645 desinfectant Substances 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- -1 organic acid salts Chemical class 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61041861A JPS62201567A (ja) | 1986-02-28 | 1986-02-28 | 食品中の有害微生物の減少化方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61041861A JPS62201567A (ja) | 1986-02-28 | 1986-02-28 | 食品中の有害微生物の減少化方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62201567A true JPS62201567A (ja) | 1987-09-05 |
| JPH0119873B2 JPH0119873B2 (enrdf_load_stackoverflow) | 1989-04-13 |
Family
ID=12620027
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61041861A Granted JPS62201567A (ja) | 1986-02-28 | 1986-02-28 | 食品中の有害微生物の減少化方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62201567A (enrdf_load_stackoverflow) |
-
1986
- 1986-02-28 JP JP61041861A patent/JPS62201567A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0119873B2 (enrdf_load_stackoverflow) | 1989-04-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106490512B (zh) | 一种即食休闲鱼的生产方法 | |
| CN111213707B (zh) | 一种家禽冷冻保鲜的方法 | |
| CN103651742A (zh) | 一种具有食品防腐保鲜作用的生物保鲜剂及其应用 | |
| Ikape | Fish spoilage in the tropics: A review | |
| CN105557971A (zh) | 一种生鲜禽肉天然生物保鲜剂及其使用方法 | |
| CN113261584B (zh) | 一种用于肉品冻结保鲜的前处理方法 | |
| CN105360274A (zh) | 一种冰鲜鸡肉生物保鲜方法 | |
| JPH0338829B2 (enrdf_load_stackoverflow) | ||
| NL2020477B1 (en) | Method for prolonging shelf life of saltwater-stewed goose by means of combining pasteurization with nanometer zinc oxide bacteria inhibition and radio frequency sterilization | |
| JP7036425B2 (ja) | 椎茸エキスの製造方法およびその椎茸エキスを含有する日持向上剤 | |
| JP4469641B2 (ja) | 冷凍食品の製造方法および得られる冷凍食品 | |
| JPS62201567A (ja) | 食品中の有害微生物の減少化方法 | |
| JPH03201940A (ja) | 生食用生野菜の保存方法 | |
| CN103622078A (zh) | 一种即食虾蛄的加工方法 | |
| JP2018121560A (ja) | 加熱済み魚介類食品の制菌方法及び製造方法 | |
| Banwart | Factors that affect microbial growth in food | |
| JP2015177746A (ja) | 自然解凍用油ちょう済冷凍魚介類の製造方法、その製造方法に用いる日持向上剤、日持向上剤含有液、及び日持向上剤含有衣組成物、並びに油ちょう済魚介類の製造方法 | |
| JPH03272639A (ja) | 野菜・果物類の鮮度保持法 | |
| King | Spoilage and preservation of food | |
| JPH0346103B2 (enrdf_load_stackoverflow) | ||
| CN106472951A (zh) | 一种生物源食品防腐剂的制备方法 | |
| KR900002396B1 (ko) | 저장성이 연장된 김치류의 제조방법 | |
| JPH0716390B2 (ja) | 食品等の殺菌法と衛生的且保存性の優れた食品等の製造法 | |
| JP2003274850A (ja) | もろみ漬物の製造方法及びもろみ漬物 | |
| CN118614534A (zh) | 一种可生食虾蛄冷冻锁鲜方法 |