著者

角野 猛 会田 久仁子 金子 憲太郎 柳 大河 黄 鎬観

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.24, no.3, pp.233-237, 1991-08-20 (Released:2013-04-26)

参考文献数

13

被引用文献数

3

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Thirty samples of salted guts produced in Japan and forty six samples of salted guts in Korea were used in this experiment. The results obtained were as follows.1. The mean values of water activity, sodium chloride concentration and viable cell counts of three kinds of salted guts produced in Japan ranged 0.578-0.767,6.46-18.70% and2.985-4.884(log. /g), respectively, while six kinds of samples in Korea ranged 0.528-0.718,8.13-20.87% and 3.311-7.121(log. /g), respectively.2. The detection rate of coliform organisms in salted guts produced in Japan and Korea were 32.4% and 4.3%, respectively.3.Tolerance salt concentration of Bacillus subtilis and Coliform organisms isolated from Korea salted guts was 12-14% and 6-8%, respectively, at the concentration of sodium chloride.