著者

相磯 和嘉

出版者

公益社団法人 日本食品衛生学会

雑誌

食品衛生学雑誌 (ISSN:00156426)

巻号頁・発行日

vol.1, no.1, pp.12-17, 1960-10-05 (Released:2010-03-01)

参考文献数

24

著者

清水 潮 相磯 和嘉 清水 亘 望月 篤

出版者

公益社団法人 日本水産学会

雑誌

日本水産学会誌 (ISSN:00215392)

巻号頁・発行日

vol.35, no.1, pp.109-115, 1969-01-25 (Released:2008-02-29)

参考文献数

4

被引用文献数

1

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Microbiological examination of a curing brine of Kusaya showed that a species of halophilic corynebacteria which was given the name Corynebacterium kusaya predominated in the brine. A description of the species was given. An experiment with an artificial Kusaya brine suggested that the preserving effect of the Kusaya brine could be ascribed to the presence of this organism.

著者

清水 亘 望月 篤 清水 潮 相磯 和嘉

出版者

公益社団法人 日本水産学会

雑誌

日本水産学会誌 (ISSN:00215392)

巻号頁・発行日

vol.33, no.12, pp.1143-1146, 1967-12-25 (Released:2008-02-29)

参考文献数

2

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Kusaya is a special salted-dried fish originated a few hundred years ago in the island of Niizima, off the south coast of Izu Peninsula, Japan. A peculiar feature of the product is long, successive use of its curing brine with occasional addition of concentrated salt solution: some of the brines are said to have been used for more than four hundred years. Although Kusaya (lit. smelt fish) has a strong, fermentation odour, its excellent taste has been much prized by consumers. The chemical analyses of a brine revealed that it contains less than 4% salt and 490mg% volatile basic nitrogen. The pH value of the brine was 7.80. In spite of the low salt concentration of the brine, filleted jackmackerel which had been dipped in the brine for 24 hours showed a marked delay in the development of volatile basic nitrogen during subsequent storage. A mild taste and good texture of the product owing to the low salt concentration would be responsible for the appraised quality of Kusaya. The possibility of the occurrence of special microorganisms which might contribute the preserving effect of the brine was discussed.

著者

相磯 和嘉

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.11, no.7, pp.327-334, 1962-07-20 (Released:2009-09-16)

参考文献数

30