(Studies on cold preservation of fish jelly products. Part I). Identification of softening and fluorescent bacteria isolated from kamaboko and reproduction of spoilage by the isolated strain.

Effects of Addition of Powdered Protein to Kamaboko on Growth of <i>Pseudomonas fluorescens</i>

“…It is inferred that strain B, which has no protease activity, can not grow on kamaboko because it is unable to produce low-molecular-weight nitrogen sources required for growth. 1,2) In recent years, because of low cost and the ability to im prove physical properties, some powdered proteins, such as egg white, milk protein, soybean protein and plasma protein, are widely used as a substitute for meat in manufacturing caked proteinaceous products such as kamaboko, ham and sausage.3-7) Since these powdered pro teins are rich in low-molecular-weight nitrogen sources which can be utilized by microorganisms,8-11 it is con sidered that the addition of powdered proteins to foods promotes the growth of microorganisms such as strain B, and thereby increases the risk of food spoilage. There have been many reports on the physical properties (hardness, water holding capacity, etc.)…”