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Bacterial growth trend of a dried Japanese common squid ( Todarodes pacificus Steenstrup) characterised by dehydration
Author(s) -
Konishi Yasuyuki,
Kobayashi Masayoshi,
Kawai Yuji
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02714.x
Subject(s) - dehydration , common species , squid , water activity , bacteria , relative humidity , micrococcus , biology , bacterial growth , chemistry , food science , zoology , ecology , water content , biochemistry , genetics , physics , habitat , thermodynamics , geotechnical engineering , engineering
Summary The bacterial contamination of dried Japanese common squid was effectively controlled by regulating the distribution of two water species retained in a Japanese common squid mantle. The two water species were distinguished as water species‐A 1 , a mobile‐water species and water species‐A 2 , a relatively restricted‐water species. Water species‐A 1 and ‐A 2 were effectively characterised by a physicochemical parameter, the correlation time ( τ C , s), which was evaluated using a proton NMR analysis. The bacterial count was evaluated as a function of τ C and the relative humidity (RH), and the results precisely demonstrated the existence of a critical τ C (C τ C = 10 −8 s) at which the water species were divided into species‐A 1 (region I < C τ C ) and ‐A 2 (region II > C τ C ). Bacterial growth was completely interrupted by species‐A 2 or by an RH lower than 30% (designated as RH 30 ) at <10 3 CFU g −1 . In region I, at higher than RH 30 , the dominant genera of the bacteria observed were identified as Micrococcus and Staphylococcus .