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かまぼこ用副資材としてエタノール資化性酵母菌体および同抽出タンパク質の利用
http://hdl.handle.net/10069/30808
http://hdl.handle.net/10069/30808ea9375ff-1212-4961-93e6-33fa1d458539
名前 / ファイル | ライセンス | アクション |
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suisan38_129.pdf (282.0 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2013-02-25 | |||||
タイトル | ||||||
タイトル | かまぼこ用副資材としてエタノール資化性酵母菌体および同抽出タンパク質の利用 | |||||
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 |
田端, 義明
× 田端, 義明 |
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著者別名 | ||||||
姓名 | Tabata, Yoshiaki | |||||
その他のタイトル | ||||||
その他のタイトル | Applicability of Ethanol Assimilating Yeast Cells or Its Cell Protein as Complementary Raw Material for Kamaboko | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | By making Kamaboko from frozen brayed fish meat mixed with either ethanol assimilating yeast cells or their proteins (SCP), I examined aptitudes of the cells and SCP as complementary raw material for Kamaboko. The results are as follows: 1) Generally, the yeast cells (dried) were superior to SCP. However, SCP was somewhat acidic, so there remained some scope to be improved for SCP. 2) Kamaboko prepared from frozen brayed fish meat of SA grade mixed with 3% yeast cells or 3% A-glu (activated gluten) was ranked near the Kamaboko mixed with 10% starch. 3) Kamaboko prepared from frozen brayed fish meat of C grade mixed with either of these complementary raw materials except starch, was considerably lowered in quality. Thus, bettering effect was not perceived in these materials though it was perceived in starch. | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | エタノール資化性酵母菌体およびこれより抽出したタンパク質を,冷凍すり身に混和してかまぼこを調製することにより,かまぼこ用副資材としての利用適性を調べた。その結果は次の通りであった。1. 一般に酵母菌体はこれより抽出したタンパク質よりも優れていた。ただし,抽出タンパク質を混和したものはpHが低く,この点でなお改良の余地があるように思われた。2. SA級すり身に酵母菌体3%混和したかまぼこは,A-グル同様,デンプン10%混和のものと同程度の品質であった。3. C級すり身にこれらを3%混和したかまぼこでは著しく品質が低下し,生地の改良効果は認められなかった。これに対して,デンプンには生地の改良効果がみられた。 | |||||
書誌情報 |
長崎大学水産学部研究報告 en : Bulletin of the Faculty of Fisheries, Nagasaki University 巻 38, p. 129-134, 発行日 1974-12 |
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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 | |||||
論文ID(NAID) | ||||||
関連タイプ | isIdenticalTo | |||||
識別子タイプ | NAID | |||||
関連識別子 | 40002770735 | |||||
出版者 | ||||||
出版者 | 長崎大学水産学部 | |||||
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.38, pp.129-134; 1974 |