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サメ肉から試作した加工品の品質
https://fra.repo.nii.ac.jp/records/2005335
https://fra.repo.nii.ac.jp/records/2005335c7df8076-1dd1-4384-88f8-af97dc7a5f45
| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2024-05-22 | |||||
| タイトル | ||||||
| タイトル | サメ肉から試作した加工品の品質 | |||||
| 言語 | ja | |||||
| タイトル | ||||||
| タイトル | Qualities of Products Prepared From Shark Meat | |||||
| 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 |
中村, 邦典
× 中村, 邦典× 飯田, 遙× 中村, 弘二× 石川, 宣次 |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Salted dried product, bottled product and Kamaboko(fish cake) was prepared from ordinary meat of Alopias pelagicus (Onagazame) before and after storage at 5°C for 3 and 7 days. 1) Throughout 7 days storage at 5°C, chemical components of raw meat remained unchanged. Therefore, the quality of each product was not affected by the storage period. 2) Salted dried product was processed by intermittent artificial drying. (i) Decomposition of urea and TMAO and increase of volatile base was not recognized in the course of processing. (ii) Judging from the results of organoleptic test on the taste, odor and texture of product, it seemed to be a useful raw material for salted dried product. 3) Bottled product was processed by usual method. (i) In the course of processing, thermal decomposition of urea and TMAO, and increase of volatile bases (NH₃, TMA), sulfur compounds (H₂S, dimethyl sulfide) and acetic acid was recognized. (ii) Judging from the above result, it seemed to be an unsuitable raw material for products where heating at high temperature is required(sterilization temp. 115°C, 1 hr.). 4) Kamaboko was processed by usual method. (i) By rinsing 3 times with 5 times the volume of fresh water, about 96% of urea and 97% of TMAO was removed from the minced meat. (ii) Low temperature suwari (setting; 5℃, 20hr.) was more effective for strengthening the ashi (elasticity) than high temperature suwari (30°C, 1 hr.). (ⅲ) Judging from the results of organoleptic test and chemical analysis of product, it seemed to be a useful raw material for Kamaboko. | |||||
| 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 115, p. 23-28, ページ数 6, 発行日 1985-02-28 |
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| 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_115_23 | |||||
| 関連サイト | ||||||
| 識別子タイプ | URI | |||||
| 関連識別子 | https://agriknowledge.affrc.go.jp/RN/2010824090 | |||||
| 言語 | ja | |||||
| 関連名称 | 日本農学文献記事索引(agriknowledge) | |||||
