- 公益社団法人 日本水産学会
- 日本水産学会誌 (ISSN:00215392)
- vol.58, no.10, pp.1925-1930, 1992 (Released:2008-02-29)
In this report, we investigated microbiologically the cause of the kerosene-like off-flavour in “surimi-based products” (chikuwa) kept at 10°C for 7 days. The results are as follows. From the kerosene-like off-flavoured “surimi-based products”, the appearance is the same as normal, while no swelling, softening, or discoloration was recognized. We isolated bacteria and yeasts, but molds could not be isolated. As the result of a kerosene-like off-flavour reproduction test using these isolates, all yeasts but not all bacteria produced this odor. Among the raw materials (15 kinds) for “surimi-based products”, only natural food preservative produc-ed this odor. Yeast that produced a kerosene-like off-flavour was identified as Debaryomyces hansenii, and the component of this odor was confirmed by GC-MS to be styrene.