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下関市伝統野菜‘彦島春菜’の水産練り製品への応用に関する研究
https://doi.org/10.57348/0002014032
https://doi.org/10.57348/0002014032dc3cc2b5-8bcc-45d7-8381-e7ac5a66cf86
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
fish-u_k_73-2_55.pdf (696.4 KB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||
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| 公開日 | 2025-04-15 | |||||||||||
| タイトル | ||||||||||||
| タイトル | 下関市伝統野菜‘彦島春菜’の水産練り製品への応用に関する研究 | |||||||||||
| 言語 | ja | |||||||||||
| タイトル | ||||||||||||
| タイトル | Application of the Shimonoseki local traditional vegetable ‘Hikoshima-haruna’ powder to fish paste products | |||||||||||
| 言語 | en | |||||||||||
| 言語 | ||||||||||||
| 言語 | jpn | |||||||||||
| キーワード | ||||||||||||
| 言語 | en | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | Brassica rapa var; narinosa, fish cake; fishery products; gel strength; Kamaboko; local traditional vegetable | |||||||||||
| 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 | |||||||||||
| ID登録 | ||||||||||||
| ID登録 | 10.57348/0002014032 | |||||||||||
| ID登録タイプ | JaLC | |||||||||||
| 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 |
谷口, 成紀
× 谷口, 成紀
× 大久保, 誠
× 前田, 俊道
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| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | ‘Hikoshima-haruna’ (Brassica rapa var. narinosa) is a local traditional vegetable in Shimonoseki (Yamaguchi, Japan). The mature leaves are edible and much of the harvest is processed into pickles for consumption in the Shimonoseki area. To expand the consumption of ‘Hikoshima-haruna’, we verified the use of ‘Hikoshima-haruna’ powder in fish paste products as a part of the utilization research. We prepared heated gels (Kamaboko) mixed with 0-10% ‘Hikoshima-haruna’ powder and measured their breaking strength. The Kamaboko containing 1.0-4.0% powder exhibited a bright green color, preserving the characteristics of ‘Hikoshima-haruna’ as a plant with bright green leaves. Although the breaking strength of the two-step heating (30℃ for 30 min followed by 85℃ for 20 min) gels tended to decrease with increasing powder concentration, the 1.0% powder concentration exhibited a slightly greater breaking strength than the other concentrations. Therefore, when applying ‘Hikoshima-haruna’ powder to fish paste products, its use as Kamaboko at a powder concentration of 1.0% was considered appropriate. | |||||||||||
| 言語 | en | |||||||||||
| 書誌情報 |
ja : 水産大学校研究報告 en : Journal of National Fisheries University 巻 73, 号 2, p. 55-62, ページ数 8, 発行日 2025-02 |
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| 出版者 | ||||||||||||
| 出版者 | 水産研究・教育機構 | |||||||||||
| 言語 | ja | |||||||||||
| 出版者 | ||||||||||||
| 出版者 | Japan Fisheries Research and Education Agency | |||||||||||
| 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 | fish-u_k_73-2_55 | |||||||||||
| 著者版フラグ | ||||||||||||
| 出版タイプ | VoR | |||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||||
