Studies on the Effects of Various Antiseptics on Sausage

ソーセージ類に対する各種防腐剤の効果

Studies on the Effects of Various Antiseptics on Sausage

Creators Kizuka Shizuo

Creators Nakano Keiji

Tfie effects- of varftww antistatics on ttie preservation of sausage have been studied. The five antiseptics applied were methylnaphthoquinon, dehydroacetic acid sodium salt, nitrofrazon, oxymethylisopropylbenzen and sorbic acid. The results obtained were as follows:- 1. The period of preservation in the sausage treated by antiseptics varied according to circumstances of temperature and moisture, and according to the type and quantity of the antiseptics used. In the thermostat of 28°C. temperature and 85% humidity, the period of preservation was prolonged by 4 or 6 days. 2. Dehydroacetic acid sodium salt and nitrofrazon were thought to be suitable antiseptics for sausage, sorbic acid being the next. 3. As the packing material when the anticeptics would be applied, the rubberlike membrane was better than that of cellulose. 4. The less contained the water in the supplies, the more effective the anticeptics would become.

[ISSN]0513-1715

[NCID]AN00244250