"Superheated steam heating to reduce the bacterial counts in the boiled-dry sardine fry, shirasu-boshi."
2002
"Hamada, M. (Shimonoseki Univ. of Fisheries, Yamaguchi (Japan)) | Ohta, Y. | Kawamura, K. | Ura, H. | Fujisawa, H. "
"Shirasu-Boshi, a boiled and dried sardine fry, is a favorite of the Japanese people because of its soft texture and nutritive wholesomeness. While the Shirasu-Boshi is not usually heavily dried in order to keep its soft texture, a large number of bacteria are found in the products. Recently, a superheated steam (SHS) heating process was introduced to food processing. This process is expected not only to improve the quality but also to sterilize the products. In this study, we applied the SHS heating process to the sterilization of Shirasu-Boshi. The SHS heating reduced the bacterial number in the sample from 10E4 to 10E2. The water content, breaking force and compressing strain were almost unchanged under suitable heating conditions. The SHS heating at 120degC for 40 seconds was the best choice to maintain the quality of the Shirasu-Boshi. The heated Shirasu-Boshi, however, yellowed with storage at room temperature. The coloration increased with heating temperature and time. These results suggested that the SHS heating was useful for reducing the bacterial numbers while maintaining a soft texture of the products under the required heating conditions."
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