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Comparative Studies on Microbiological and Chemical Characteristics of "Ika-Shiokara Akazukuri" and "Ika-Shiokara Kurozukuri"
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
1992
Nippon Suisan Gakkaishi
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
Ika -shiokara kurozukuri" (salted and ripened squid meat with liver and ink) was compared with "ika-shiokara akazukuri" (salted and ripened squid meat with liver) for the difference in microflora, pH, and the amount of VB-N, Amino-N, TMA, TMAO, and free amino acids during the ripening process. Bacteria isolated from the "Kurozukuri" consisted predominantly of Staphylococcus warneri in the ripening stage and Micrococcus sp. were found to increase markedly in the over-ripe stage. Meanwhile, in
doi:10.2331/suisan.58.2373
fatcat:hjessl3tpnhffcxepbshkczhrq