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KMID : 0383919710080000269
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Report of National Institute of Health
1971 Volume.8 No. 0 p.269 ~ p.277
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Studies on Stability of Foods
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文範洙/Moon, B.S.
金福成/李載寬/尹慧/Kim, B.S./Lee, J.K./Yoon, H.
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Abstract
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Stability of Ham, Sausage, Fish sausage, Kamaboko and Chikuwa were investigated, and the preservative effect of Dawsonite, "Dihydroxy aluminum sokium carbonate (NaAl (OH)_(2) CO_(3))" in the above mentioned foods at 27±1℃ was also investigated. For determination of stability in the above foods, samples were divided into two groups of three kinds of each sample. One group of the samples were preserved at constant temperature, 27±1℃ and the fluctuations in PH, volatile basic nitrogen content, histamine and the precipitation reaction of protein were checked every other day. The other group kept in the refrigerator was checked every 15 days. For investigation of preservative effect of Dawsonite in above foods, Dawsonite was added in the proportions of 0.7, 1.0, 2.0 and 3.0% of each sample. Samples were preserved at 27±1℃ and the fluctuations in PH, volatile basic nitrogen content, histamine and precipitation reaction of protein were checked every other day.
The results were as follows:
1. All kinds of tested samples which were preserved for 90 days in the refrigerator were stable.
2. Ham preserved at 27±1℃ was stable for about 4 days.
3. Sausage preserved at 27±1℃ was stable for about 4 days.
4. Fish sausage preserved at 27±1℃ was stable for about 4-6 days.
5. Kamaboko preserved at 27±1℃ was stable for about 4 days.
6. Chikuwa preserved at 27±1℃ was stable for about 4 days.
7. Effective concetration of Dawsonite for preservation of Ham, Sausage, Fish sausage and Kamaboko is 1% or above.
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