A survey of water activity and bacterial contamination in salted and ripened squid meat product ("ika-shiokara")
1993
Misawa, N. (Miyazaki Univ. (Japan). Faculty of Agriculture) | Utoh, K. | Nyuta, S.
Recently, many salted foods show a tendency to decrease their salt content complying with consumer's request. For that reason, it is important to handle these foods properly in view of food hygiene. We obtained 28 samples of the salted and ripened squid meat product (Ika-shiokara) from twelve food stores in Miyazaki city and checked indicated items, packing forms, and preservation temperature. Furthermore, the relationship between water activity (Aw) and bacterial contamination in these samples was determined. In the research for packing, packing in bottles were the most usual form followed in order by subdivided pack and packed in vinyl bag. The preservation temperature was kept between 4 to 10 degrees C in almost stores. Many of the items prescribed in law were not mentioned, especially items like the date at which they were produced. Aw value in most of the samples was more than 0.90, and bacterial numbers were higher corresponding with the rise in Aw. When the samples indicating high value in Aw were held at 25 degrees C, the number of total viable cells, halophilic or halotolerant bacteria, and yeast reached approximately 1.0 x 10(8) CFU/g. It appeared that the salt content in "Ika-shiokara" sold at food stores was decreased as to permit the bacterial growth. Therefore we propose that indicated items are described properly according to food hygiene law, and appropriate care should be taken for food sanitation
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