T. Sameshima et al., EFFECT OF VARIOUS SUGARS ON THE SWELLING SPOILAGE OF COOKED MEAT-PRODUCTS CAUSED BY HETEROFERMENTATIVE LACTIC-ACID BACTERIA, J JPN SOC F, 44(12), 1997, pp. 855-861
Citations number
11
Journal title
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
Swelling spoilage of cooked meat products is occasionally caused by ga
s production of heterofermentative lactic acid bacteria (HLAB). It has
been presumed that the swelling spoilage with gas production by HLAB
is related to a carbohydrate added in cooked meat products. The effect
of various sugars on the gas production by HLAB was examined to preve
nt the swelling spoilage of cooked meat products. Gas production from
sugars, glucose, sucrose, fructose, lactose, sorbitol and maltitol, by
HLAB was determined by using following test strains, Lactobacillus vi
ridescens, Leuconostoc mesenteroides and Lactobacillus brevis. The gas
volume increased significantly in the broth with glucose, fructose an
d sucrose. On the other hand, gas production was not observed in the b
roth containing lactose and sorbitol by test strains. The swelling spo
ilage of sausages with lactose, sorbitol or without any sugars was not
recognized during the 18-day storage. Moreover, addition of maltitol
to sausages retarded the occurrence of swelling spoilage. We have a co
nclusion that the swelling spoilage with gas production by HLAB can be
prevented by adding a carbohydrate of lactose, sorbitol, and maltitol
to cooked meat products.