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After panel tests and estimations of physical parameters of the preparations, the following results were obtained. 1) According to the results of panel tests for \"Ashi\" (viscoelastical property) of the preparations, the preparation mixed with acetic acid assimilating yeast protein (SCP3) received better scores than that mixed with A-glu. On the other hand, the preparations mixed with hydrocarbon assimilating yeast proteins (SCP1 and SCP2) received lower scors. Since A-glu is used in practice, SCP3 may also become available as by-material of Kamaboko. 2) From the results of estimating physical parameters which were made along with panel tests, dissipation factors of viscoelasticity (tan δ) showed a correlation cofficient of -0.944 against panels\u0027 scores. 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酵母タンパク質を混和したかまぼこの性質について
http://hdl.handle.net/10069/30828
http://hdl.handle.net/10069/30828f64316fc-2112-40cd-baff-9b7e67d64451
名前 / ファイル | ライセンス | アクション |
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suisan37_039.pdf (428.4 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 | 酵母タンパク質を混和したかまぼこの性質について | |||||
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 | Quality of Kamaboko Prepared by Adding Yeast Protein to Brayed Fish Meat | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | To examine the aptitude of single cell proteins (SCP) for use as by-material of Kamaboko (fish paste), the author prepared the Kamaboko mixed with SCP or activated gluten (A-glu). After panel tests and estimations of physical parameters of the preparations, the following results were obtained. 1) According to the results of panel tests for "Ashi" (viscoelastical property) of the preparations, the preparation mixed with acetic acid assimilating yeast protein (SCP3) received better scores than that mixed with A-glu. On the other hand, the preparations mixed with hydrocarbon assimilating yeast proteins (SCP1 and SCP2) received lower scors. Since A-glu is used in practice, SCP3 may also become available as by-material of Kamaboko. 2) From the results of estimating physical parameters which were made along with panel tests, dissipation factors of viscoelasticity (tan δ) showed a correlation cofficient of -0.944 against panels' scores. This cofficient was far better than those between other physical parameters and panels' scores. | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | 単細胞生物タンパク質,(SCP)のかまぼこ副原料としての適性試験として,SCPおよびA-gluの試料を混和したかまぼこを試作し,官能試験および種々の物理的パラメータの測定を行なって次の結果を得た。1. かまぼこの足に対する官能評価の結果,酢酸資化性酵母タンパク質混和のものは,A-glu混和のものより評価が高く,これに反して炭化水素資化性酵母タンパク質混和のものは評価が低かった。A-gluが実用化されている点より考えて,酢酸資化性酵母タンパク質は,かまぼこの副原料として実用化し得るものと考える。2. 官能評価と平行して測定した物理的パラメータの中では,動的粘弾性における正接損失(tan δ)は官能値との相関係数が-0.944であり,他のパラメータに比べて著しく高い相関を示すことが認められた。 | |||||
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 37, p. 39-44, 発行日 1974-08 |
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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 | 40018180949 | |||||
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.37, pp.39-44; 1974 |