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アオリイカ外套筋の白濁に及ぼす保存温度の影響
http://hdl.handle.net/10069/23264
http://hdl.handle.net/10069/23264beeec2f7-23c9-4615-9499-5ae54100724b
名前 / ファイル | ライセンス | アクション |
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110006936720.pdf (498.7 kB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2010-07-05 | |||||
タイトル | ||||||
タイトル | アオリイカ外套筋の白濁に及ぼす保存温度の影響 | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | アオリイカ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 外套筋 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 鮮度評価 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 白濁 | |||||
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 | journal article | |||||
著者 |
岡本, 昭
× 岡本, 昭× 本田, 栄子× 井上, 理香子× 横田, 桂子× 桑原, 浩一× 村田, 昌一× 濱田, 友貴× 新井, 博文× 橘, 勝康 |
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著者別名 | ||||||
姓名 | Okamoto, Akira | |||||
著者別名 | ||||||
姓名 | Honda, Eiko | |||||
著者別名 | ||||||
姓名 | Inoue, Rikako | |||||
著者別名 | ||||||
姓名 | Yokota, Keiko | |||||
著者別名 | ||||||
姓名 | Kuwahara, Koichi | |||||
著者別名 | ||||||
姓名 | Murata, Masakazu | |||||
著者別名 | ||||||
姓名 | Hamada, Yuki | |||||
著者別名 | ||||||
姓名 | Arai, Hirofumi | |||||
著者別名 | ||||||
姓名 | Tachibana, Katsuyasu | |||||
その他のタイトル | ||||||
その他のタイトル | Influence of storage temperatures on losing post-mortem transparency in the mantle muscle of Oval squid Sepioteuthis lessoniana | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | アオリイカ死後の鮮度変化と外套筋の白濁について検討した。試料を即殺後,外套筋を氷蔵,5,10,15℃ の各温度で保存し,ATP 関連化合物,グリコーゲン,pH および L*値を経時的に測定した。ATP 量の減少は氷蔵≒5℃>15℃>10℃ の順であった。グリコーゲン含量は氷蔵より 10℃ の方が緩やかに減少した。pH は明瞭な変化が見られなかった。外套筋が明らかに白濁した L*値 50 を越える保存時間は 10℃ が 12 時間で最も遅く ATP 量の減少と同傾向であった。 | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | The effect of different storage temperatures (iced, 5, 10, 15°C) on post-mortem changes in the mantle muscle of the Oval squid Sepioteuthis lessoniana were investigated during 24 h period. Squid muscle samples were analyzed for ATP related compounds, glycogen concentrations, pH and L* values. Results showed a slower decrease of ATP and glycogen in samples stored at 10°C when compared to samples stored on ice, 5°C and 15°C. As for the pH, no remarkable change was observed at each storage temperatures. When the L* value increased higher than 50, the muscle became opaque. The increase of opaqueness at 10°C storage was the slowest of all storage temperatures. | |||||
書誌情報 |
日本水産学会誌 en : Nippon Suisan Gakkaishi 巻 74, 号 5, p. 856-860, 発行日 2008-09 |
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出版者 | ||||||
出版者 | 日本水産学会 | |||||
出版者別言語 | ||||||
The Japanese Society of Fisheries Scie | ||||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 00215392 | |||||
EISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1349998X | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00193422 | |||||
DOI | ||||||
関連タイプ | isIdenticalTo | |||||
識別子タイプ | DOI | |||||
関連識別子 | 10.2331/suisan.74.856 | |||||
権利 | ||||||
権利情報 | Copyright (c) 2008 社団法人 日本水産学会 | |||||
権利 | ||||||
権利情報 | 本文データは学協会の許諾に基づきCiNiiから複製したものである。 | |||||
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 | |||||
関係URI | ||||||
関連名称 | http://ci.nii.ac.jp/naid/110006936720 | |||||
引用 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 日本水産学会誌, 74(5), pp.856-860; 2008 |