WEKO3
アイテム
魚肉断面におけるiridescence様色調について
https://fra.repo.nii.ac.jp/records/2005297
https://fra.repo.nii.ac.jp/records/20052979b8082ce-7b13-49cb-a0f9-66067f30d7d2
| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2024-05-22 | |||||
| タイトル | ||||||
| タイトル | 魚肉断面におけるiridescence様色調について | |||||
| 言語 | ja | |||||
| タイトル | ||||||
| タイトル | Iridescence of the Surface of Fish Meat Slice | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | departmental bulletin paper | |||||
| アクセス権 | ||||||
| アクセス権 | metadata only access | |||||
| アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||
| 著者 |
尾藤, 方通
× 尾藤, 方通 |
|||||
| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Iridescence is often observed at the surface of fish meat slice. Its color differs completely from that of the fish meat itself and seems to vary with species of the fish and with change of the optic angle. The iridescence phenomenon of fish meat slice under two different light sources: the scattering sun light and light of fluoresent lamps was studied with reference to the direction of the cut surface toward the body axis and freshness of the fish meat. Iridescence was observed on the cut surface transversal to the body axis but hardly on the longitudinal cut surface. Iridescence of skipjack meat slices was blue and pink in color when the meat was very fresh (K value, a freshness index for fish: 10.8%), and it turned into greenish color while the meat was kept two to three days at 3°C. Blue iridescence of common mackerel meat slice became deeper and deeper along with the decline of freshness. In the cases of black sea bream, red sea bream and flatfish meat slices, pink iridescence was already observed at the time immediately after the fish were killed. In the case of "hiramasa", yellow iridescence was observed throughout three days storage at 3℃, while K value rose from 12.1 to 23.3%. | |||||
| 言語 | en | |||||
| 書誌情報 |
ja : 東海区水産研究所研究報告 en : Bulletin of Tokai Regional Fisheries Research Laboratory 巻 119, p. 15-23, ページ数 9, 発行日 1986-03-25 |
|||||
| 出版者 | ||||||
| 出版者 | 東海区水産研究所 | |||||
| 言語 | ja | |||||
| 出版者 | ||||||
| 出版者 | Tokai Regional Fisheries Research Laboratory | |||||
| 言語 | en | |||||
| ISSN | ||||||
| 収録物識別子タイプ | PISSN | |||||
| 収録物識別子 | 0040-8859 | |||||
| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AN00156834 | |||||
| 情報源 | ||||||
| 識別子タイプ | Local | |||||
| 関連識別子 | tokai_k_119_15 | |||||
| 関連サイト | ||||||
| 識別子タイプ | URI | |||||
| 関連識別子 | https://agriknowledge.affrc.go.jp/RN/2010350513 | |||||
| 言語 | ja | |||||
| 関連名称 | 日本農学文献記事索引(agriknowledge) | |||||
