Characterization of Traditional Fermented Food (Sour-Meat) in South-East Asia

被引：0

作者：

Yoshimura, Mika ^{[1
]}

Nagano, Hiroko ^{[2
]}

Tuji, Fukumi ^{[2
]}

Kim Anh To ^{[3
]}

Omori, Masashi ^{[1
]}

机构：

[1] Otsuma Womens Univ, Fac Home Econ, Chiyoda Ku, Tokyo 1028357, Japan

[2] Gifu Univ, Fac Educ, Gifu 5011112, Japan

[3] Hanoi Univ Technol, Ctr Biotechnol, Hanoi, Vietnam

来源：

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1998年 / 45卷 / 10期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Sour Meat is one of the traditional fermented food produced on South-East Asia. Microorganisms in Sour Meal were isolated on LBS or TATAC agar plate and Potato dextrose agar plate. The most notable feature of the microorganisms in Sour Meat products was the large amount of lactic acid bacteria which contributed to the fermentation. General components of Sour Meat (Nem-Chua in Vietnam) are as follow; water content 68.0%, crude protein 22.2%, water-soluble protein 1.5%, NaCl content 2.27% and pH value 3.81. Nem-Chua contained high amount of lactic acid (2 840.33 mg/100 g wet) and the content of free amino acids was higher than that of general pork.

引用

页码：603 / 610

页数：8

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