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過熱水蒸気加熱によるしらす干しの殺菌効果
https://fra.repo.nii.ac.jp/records/2011756
https://fra.repo.nii.ac.jp/records/2011756338c17e7-1ca9-4745-9b78-88ab83757ad9
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
fishu_k_51_67.pdf (525.9 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殺菌効果 | |||||||||||||||||||||||
| 言語 | ja | |||||||||||||||||||||||
| タイトル | ||||||||||||||||||||||||
| タイトル | Sterilization of boiled-dry sardine fry, Shirasu-Boshi, by superheated steam heating | |||||||||||||||||||||||
| 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× 河村, 公樹
× 浦, 博之
× 藤澤, 浩明
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| 抄録 | ||||||||||||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||||||||||||
| 内容記述 | The bactericidal effect by superheated steam (SHS) heating was compared using two different boiled-dry sardine fries, Shirasu-Boshi, imported from China and Indonesia. The former was higher in both water and salinity contents than those of the latter. Viable count and spore forming bacteria decreased with rise of heating temperature and elongation of heating period. The survival rate of viable count was almost 0.1% on either sample, when heated at 200℃ for 60 sec. Water contents of China and Indonesian Shirasu-Boshi samples rose about 3% and 1%, respectively, when heated at 120℃ for 60 sec. The appearance of the heated sample became slightly yellow at 120℃ and above in case of the 60 sec-heating, or for 40 sec and above in case of the 200℃-heating, and the yellowing increased with rising temperature or extending heating period. The degree of the yellowing did not correlate with either water content or salinity content. When two different seasoned Shirasu-Boshi products were heated for 160 sec at 180℃, the survival rate of viable count was 2% in either products, and accordingly the bactericidal effect was lower compared to the raw Shirasu-Boshi. The set of results showed excellent effect of SHS heating on the Shirasu-Boshi samples at limited heating conditions. |
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| 言語 | en | |||||||||||||||||||||||
| 書誌情報 |
ja : 水産大学校研究報告 en : Journal of National Fisheries University 巻 51, 号 3, p. 67-72, ページ数 6, 発行日 2003-03 |
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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_51_67 | |||||||||||||||||||||||
| 関連サイト | ||||||||||||||||||||||||
| 識別子タイプ | URI | |||||||||||||||||||||||
| 関連識別子 | https://agriknowledge.affrc.go.jp/RN/2010673193 | |||||||||||||||||||||||
| 言語 | en | |||||||||||||||||||||||
| 関連名称 | agriknowledge | |||||||||||||||||||||||
