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過熱水蒸気とプロパンガス燃焼による魚肉焼成品の食品化学的性質の比較
https://fra.repo.nii.ac.jp/records/2011837
https://fra.repo.nii.ac.jp/records/2011837ce49c19e-014f-47fb-9a4b-7d8b699db0a3
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
fishu_k_55_1.pdf (746.0 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 | 過熱水蒸気とプロパンガス燃焼による魚肉焼成品の食品化学的性質の比較 | |||||||||||||||||
| 言語 | ja | |||||||||||||||||
| タイトル | ||||||||||||||||||
| タイトル | Comparison of the food chemical properties of fish meat roasted by superheated steam heating and propane-gas combustion heating | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 言語 | ||||||||||||||||||
| 言語 | jpn | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 言語 | en | |||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | processing fishery products; heating; fish meat; superheated stream | |||||||||||||||||
| 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× 寺嶋, 大典× 平山, 聖人× 和田, 律子× 浦, 博之
× 中村, 勝平
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| 抄録 | ||||||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||||||
| 内容記述 | The food chemical properties of roasted fish meat were compared in order to clarify the difference between superheated steam (SHS) and propane-gas combustion heating using four types of fish, i.e., deepwater redfish, Norwegian salmon trout (cultured trout at sea), Atlantic mackerel and Japanese Spanish mackerel having different lipid contents. The optimum roasting conditions were 6 min for SHS heating and 12 min for propane-gas combustion heating, and thus the heating time by SHS was half that of the propane-gas heating. Both the moisture content and the yield of the roasted fish meat decreased as the degree of heating increased, but no influence due to the different fish samples and heating methods, SHS heating and gas heating, was observed. The water activity of the roasted fish meat was almost constant, irrespective of the different sampling position, surface or inside of the muscle, or different heating methods. The load of the penetrating plate-type plunger into the roasted meat was affected by the heating conditions and sample fishes, but the difference between the SHS heating and the propane-gas heating was not clear. Sensory tests by 10 panelists showed that the appearance and tenderness of the roasted fish meat were superior to the SHS heating compared to the propane-gas heating. These results demonstrated that the SHS heating was effective for manufacturing the roasted fish meat as the SHS heating time was shorter than that of the propane-gas heating, and the estimation of the food chemical properties and sensory tests of the roasted fish meat heated by SHS were the same compared with that of the gas heating. | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 書誌情報 |
ja : 水産大学校研究報告 en : Journal of National Fisheries University 巻 55, 号 1, p. 1-11, ページ数 11, 発行日 2006-11 |
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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_55_1 | |||||||||||||||||
| 関連サイト | ||||||||||||||||||
| 識別子タイプ | URI | |||||||||||||||||
| 関連識別子 | https://agriknowledge.affrc.go.jp/RN/2010750314 | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 関連名称 | agriknowledge | |||||||||||||||||
