FISHES TREATED WITH LACTIC ACID BACTERIUM CULTURE MEDIUM HAVING ANTIBACTERIAL AND ANTIXOIDATIVE EFFECTS

摘要

Fish and shellfish meat whose color tone is well preserved, particularly no Listeria contamination and in which discoloration is effectively prevented, and smoked products prepared from such fish and shellfish meat are provided. Fish meat which is no Listeria contamination and in which discoloration is prevented can be obtained by treating the meat with a cultivation medium used for cultivating lactic acid bacteria. Specifically, the meat is immersed preferably in a sterilized or disinfected cultivation medium used for cultivating a lactic acid bacterium having antibacterial and anti-oxidative effects, or two lactic acid bacteria in combination, one having antibacterial effect and the other anti-oxidative effect. Combinational use of Lactobacillus sake D-1001 (FERM P-11708 or IPOD FERM BP-08544) and Lactococcus lactis IFO 12007 is preferred. The fish meat is preferably derived from salmon, trout or cod, and the inventive method is particularly effective for fish meat containing astaxanthin.