@article{oai:obihiro.repo.nii.ac.jp:00000170,
 author = {三上, 正幸 and 島田, 謙一郎 and 関川, 三男},
 journal = {北海道畜産学会報, Animal Science and Agriculture Hokkaido},
 month = {},
 note = {application/pdf, Some properties of the non-heated meat products in European countries were analyzed. The dry fermented sausages used were Spanish salami (small，medium and large size)，Chorizo， Pepper salami， Italian salami，Hungarian salami and Serrano ham. Viable bacterial counts were small number (10³-10⁵CFU/g) in the hard type sausages and were large number (10⁷ -10⁸CFU/g) in the semi soft type sausages. The pH of the dry fermented sausages inoculated with mold was 5.4-6.7 and was higher than 5.1 of Chorizo which was not inoculated with mold. Peptides and total free amino acids content were 634.0 - 2，240.7 mg/100g products and 404.8 - 2，413.4 mg/100g products， respectively. These were high numbers in Serrano ham. Nitrite ion contents were low level (0.3-4.3 ppm) in generally except 30.7 ppm in Pepper salami., スペイン産を中心としたヨーロッパの非加熱食肉製品8種類，スパニッシュサラミ3種類(小，中，大)，チョリゾ，ペッパーサラミ，イタリアンサラミ，ハンガリアンサラミおよびセラノハムについて，微生物学的および理化学的分析を行った.ハードタイプのソーセージにおいては，一般生菌数および乳酸菌数が少なく(10³ーlO⁵CFU/g)，脂肪が多〈軟らかいタイプのものは生菌数が多い(10⁷-10⁸CFU/g)傾向にあった.カビを接種した発酵ソーセージのpHは5.4-6.7と高く， 最も低いチョリゾはpH 5.1であった.ペプチド量および総遊離アミノ酸量は100g当たりそれぞれ634.0-2，240.7mg，404.8-2，413.4mgであり，一般のハムおよびソーセージなどと比べて多かった.特に，長期開発酵するセラノハムは高い値を示した.亜硝酸根は，ペパーサラミの30.7ppmを除いて，少ない値(0.3-4.3ppm)であった.},
 pages = {35--39},
 title = {ヨーロッパの非加熱食肉製品の特性について},
 volume = {43},
 year = {2001}
}