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長崎県産煮干しイワシの加工特性-Ⅰ -煮干イワシの大きさと化学的性状-
http://hdl.handle.net/10069/6535
http://hdl.handle.net/10069/6535f51adbf7-5d7c-4734-b161-fb399b014e71
名前 / ファイル | ライセンス | アクション |
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83-013.pdf (130.0 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2007-02-20 | |||||
タイトル | ||||||
タイトル | 長崎県産煮干しイワシの加工特性-Ⅰ -煮干イワシの大きさと化学的性状- | |||||
言語 | ||||||
言語 | jpn | |||||
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 | |||||
著者 |
安達, 町子
× 安達, 町子× 野崎, 征宣 |
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著者別名 | ||||||
姓名 | Adachi, Machiko | |||||
著者別名 | ||||||
姓名 | Nozaki, Yukinori | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | To clarify the relation between the body size and chemical properties of niboshi-iwashi made in Nagasaki Prefecture,chemical components were analyzed on 23 kinds of niboshi made from anchovy landed on the coasts of the prefecture in December,1998. As the results, the water content of niboshi was approximately 11-40 % with a wide range of variations, and a high degree of correlation was observed between the water content and the water activity. The extent of lipid oxidation was found to tend to be lower as the size of niboshi-fish was smaller, which is considered to be attributed to the effect of lipid content. The contents of 5'-IMP and glutamic acid in niboshi,which were major components of umami taste,were the greater in a lager size of niboshi-fish. | |||||
書誌情報 |
長崎大学水産学部研究報告 巻 83, p. 13-18, 発行日 2002-03 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 05471427 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00178473 | |||||
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 | |||||
出版者 | ||||||
出版者 | 長崎大学水産学部 | |||||
sortkey | ||||||
P00013-P00018 | ||||||
引用 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 長崎大学水産学部研究報告 v.83 p.13-18 , 2002 |