WEKO3
アイテム
においセンサーアレーシステムの水産分野での利用
https://fra.repo.nii.ac.jp/records/2011818
https://fra.repo.nii.ac.jp/records/201181834f47377-e860-4090-abef-9d6dd800233e
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
fishu_k_54_63.pdf (344.6 KB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2024-10-11 | |||||
| タイトル | ||||||
| タイトル | においセンサーアレーシステムの水産分野での利用 | |||||
| 言語 | ja | |||||
| タイトル | ||||||
| タイトル | Application of electronic nose to sea foods and products | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | electronic noise; fishery products; off flavor; taste; odour | |||||
| 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 |
宮崎, 泰幸
× 宮崎, 泰幸× 白木, 祐紀子× 田畑, 弥生 |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Four experiments were conducted to verify the validity of application of electronic nose to sea foods and products. Electronic nose used was Sensor Arrey System (SAS) (a-Fox2000, Alpha M.O.S., France) with six sensors. 1) SAS could distinguish three kinds of boiled and dried sardine by head space gas of the samples easily in a short time. Freshness of the sample could be also distinguished. 2) SAS could distin guish off-flavored fish from normal fish with ease. 3) SAS was useful for evaluation of deodorant activity. With SAS it was found that boiled water extract of Japanese tangle reduced vaporization of trimethylamine but not of dimethylsulfide. 4 ) Principal component analysis of SAS data of five kinds of seaweed could represent the difference of flavors. GC/MS analysis and organoleptic results confirmed that the first principal component expressed the strength of odor and the second component expressed the difference of quality. These results confirmed that SAS was a very useful tool for discrimination and expression of flavor of sea products with ease and in a short time. | |||||
| 言語 | en | |||||
| 書誌情報 |
ja : 水産大学校研究報告 en : Journal of National Fisheries University 巻 54, 号 2, p. 63-69, ページ数 7, 発行日 2006-03 |
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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_54_63 | |||||
| 関連サイト | ||||||
| 識別子タイプ | URI | |||||
| 関連識別子 | https://agriknowledge.affrc.go.jp/RN/2010731279 | |||||
| 言語 | en | |||||
| 関連名称 | agriknowledge | |||||
