PubMed · 5524405
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G H Burgess. Fish processing.. https://pubmed.ncbi.nlm.nih.gov/5524405/
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Meat, fish and vegetable products obtained at retail shops in or around Tokyo were examined for Listeria contamination. Listeria spp. were isolated from 43 (56.6%) out of 76 samples of meat products. L. monocytogenes occurred in 26 (34%) of the samples, L. monocytogenes was isolated from 7 (6.1%) out of 114 samples of fish and fish products including 'ready-to-eat' foods. Listeria was not isolated from any of 21 samples of vegetable and vegetable product including 'ready-to-eat' foods investigated.
Japanese research of taste-active components in seafoods, meat and tomatoes is reviewed. The omission (or addition) test with synthetic extracts simulating natural extracts was employed in most of that research. In abalone, sea-urchin, snow crab, scallop and short-necked clam, glutamic acid (Glu) and glycine were recognized commonly to be taste-active. It was also reported that the synergism between Glu and 5'-ribonucleotides and the presence of sodium and chloride ions were required to produce the characteristic taste of each food. In dried skipjack meat and salted salmon eggs, umami substances such as Glu and inosine 5'-monophosphate (IMP) were found to be important contributors to their tastes as well. The brothy taste of beef, pork and chicken soups could be reproduced by free amino acids, IMP and sodium chloride, indicating their important roles in producing the taste. A potential effect of Glu and aspartic acid on the taste of tomatoes was observed. Studies of the flavor-enhancing effects on soups and umami solutions of sulfur-containing compounds in garlic are also described.
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