WEKO3
アイテム
Occurrence and Characteristics of Burnt Meat in Cultured Yellowtail
https://fra.repo.nii.ac.jp/records/2012037
https://fra.repo.nii.ac.jp/records/20120377c85255b-51d1-4625-9205-7d6bbb99bba6
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
fishu_k_62_159.pdf (2.1 MB)
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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 | Occurrence and Characteristics of Burnt Meat in Cultured Yellowtail | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 言語 | ||||||||||||||||||
| 言語 | eng | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 言語 | en | |||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | ATP; burnt meat; cultured yellowtail; pH | |||||||||||||||||
| 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 |
福島, 英登
× 福島, 英登× 谷口, 成紀
WEKO
1238
× 前田, 俊道
WEKO
1234
× 福田, 裕 |
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| 抄録 | ||||||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||||||
| 内容記述 | In order to examine the occurrence of burnt meat in yellowtail Seriola quinqueradiata, fish were processed by different slaughter methods, including instantaneous killing and after being allowed to struggle in sea water for 15 min or in air for 5 min, and the biochemical properties of the muscle tissues were investigated. The muscle from instantaneously killed fish maintained increased pH and adenosine triphosphate（ATP）content compared with fish that struggled; however, the muscle from fish that had struggled showed immediate decreases in ATP and pH. Muscle tissues at various pH levels were then incubated at 26, 28, and 30℃ for 10 min and the changes in Hunter’s whiteness were compared. Muscle held at 26℃ did not show a change in color between pH 5.4 and 6.4. Muscle held at 28℃ also showed hardly any changes in color at pH >6.0, but the muscle showed increasing Hunter’s whiteness with decreasing pH at pH. | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 書誌情報 |
ja : 水産大学校研究報告 en : Journal of National Fisheries University 巻 62, 号 4, p. 159-162, ページ数 4, 発行日 2014-03 |
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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_62_159 | |||||||||||||||||
