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過熱水蒸気加熱によるしらす干しの細菌数低下
https://fra.repo.nii.ac.jp/records/2011739
https://fra.repo.nii.ac.jp/records/20117395db7d41a-2ceb-4f11-aea4-a6ba54fc5067
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
fishu_k_50_93.pdf (402.2 KB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||||||||||||
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| 公開日 | 2024-10-11 | |||||||||||||||||||||||
| タイトル | ||||||||||||||||||||||||
| タイトル | 過熱水蒸気加熱によるしらす干しの細菌数低下 | |||||||||||||||||||||||
| 言語 | ja | |||||||||||||||||||||||
| タイトル | ||||||||||||||||||||||||
| タイトル | Superheated steam heating to reduce the bacterial counts in the boiled-dry sardine fry, Shirasu-Boshi | |||||||||||||||||||||||
| 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 | open access | |||||||||||||||||||||||
| アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||||||||||||||||||||
| 著者 |
浜田, 盛承
× 浜田, 盛承× 太田, 康之× 河村, 公樹
× 浦, 博之
× 藤澤, 浩明
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| 内容記述 | ||||||||||||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||||||||||||
| 内容記述 | Shirasu-Boshi, a boiled and dried sardine fry, is a favorite of the Japanese people because of its soft texture and nutritive wholesomeness. While the Shirasu-Boshi is not usually heavily dried in order to keep its soft texture, a large number of bacteria are found in the products. Recently, a superheated steam (SHS) heating process was introduced to food processing. This process is expected not only to improve the quality but also to sterilize the products. In this study, we applied the SHS heating process to the sterilization of Shirasu-Boshi. The SHS heating reduced the bacterial number in the sample from 104 to 102. The water content, breaking force and compressing strain were almost unchanged under suitable heating conditions. The SHS heating at 120℃ for 40 seconds was the best choice to maintain the quality of the Shirasu-Boshi. The heated Shirasu-Boshi, however, yellowed with storage at room temperature. The coloration increased with heating temperature and time. These results suggested that the SHS heating was useful for reducing the bacterial numbers while maintaining a soft texture of the products under the required heating conditions. | |||||||||||||||||||||||
| 言語 | en | |||||||||||||||||||||||
| 書誌情報 |
ja : 水産大学校研究報告 en : Journal of National Fisheries University 巻 50, 号 3, p. 93-97, ページ数 5, 発行日 2002-03 |
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| 出版者 | ||||||||||||||||||||||||
| 出版者 | 水産大学校 | |||||||||||||||||||||||
| 言語 | ja | |||||||||||||||||||||||
| 出版者 | ||||||||||||||||||||||||
| 出版者 | National Fisheries University | |||||||||||||||||||||||
| 言語 | en | |||||||||||||||||||||||
| ISSN | ||||||||||||||||||||||||
| 収録物識別子タイプ | PISSN | |||||||||||||||||||||||
| 収録物識別子 | 0370-9361 | |||||||||||||||||||||||
| 書誌レコードID | ||||||||||||||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||||||||||||||
| 収録物識別子 | AN00124678 | |||||||||||||||||||||||
| 情報源 | ||||||||||||||||||||||||
| 識別子タイプ | Local | |||||||||||||||||||||||
| 関連識別子 | fishu_k_50_93 | |||||||||||||||||||||||
| 関連サイト | ||||||||||||||||||||||||
| 識別子タイプ | URI | |||||||||||||||||||||||
| 関連識別子 | https://agriknowledge.affrc.go.jp/RN/2010652410 | |||||||||||||||||||||||
| 言語 | en | |||||||||||||||||||||||
| 関連名称 | agriknowledge | |||||||||||||||||||||||
