| アイテムタイプ |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2009-07-22 |
| タイトル |
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|
タイトル |
天日干しおよび浸透圧脱水法によるアジ干物調製における成分の変化 |
| タイトル |
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|
タイトル |
Influence of sun drying and osmotic dehydrating method on the quality of dried horse mackerel |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| 資源タイプ |
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|
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 |
10.14993/00000422 |
|
ID登録タイプ |
JaLC |
| 著者 |
大野, 佳美
高井, 仁美
別府, 茜
辰巳, 真紀
Takai, Hitomi
Beppu, Akane
Tatsumi, Maki
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
The dried horse mackerels were prepared by sun drying or osmotic dehydrating method and the changes of lipids and proteins were examined. The amounts of phospholipids decreased and those of free fatty acids increased during sun drying. The peroxide and carbonyl values were increased by both of sun drying and osmotic dehydrating method. These suggested the occurrence of lipid oxidation even at lower temperatures such as 5±1℃. The acid value (AV) increased with time during sun drying, while the changes of AV were not observed by osmotic dehydrating method. The thiobarbituric acid value was increased in salt-dried samples by osmotic dehydrating method. This may indicate the inhibitory effect of lipid oxidation by salt. The volatile basic nitrogen compounds and trimethylamine, components as cause of fish odor, increased markedly in tasted with mirin and sun-dried fish and sun-dried fish without seasoning with time, compared with those in salted sun-dried fish. |
| 書誌情報 |
武庫川女子大学紀要. 自然科学編
巻 50,
p. 77-83,
発行日 2003-03-31
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| ISSN |
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|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
0916-3123 |
| 書誌レコードID |
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|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN10187277 |
P077-083.pdf (669.9 kB)
