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魚肉低温貯蔵中における脂質の変化―I : サバの普通肉および血合肉による差異
http://hdl.handle.net/10069/31074
http://hdl.handle.net/10069/31074bbf1568f-6555-4e89-a384-07f799dc20af
名前 / ファイル | ライセンス | アクション |
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suisan33_063.pdf (246.9 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2013-03-25 | |||||
タイトル | ||||||
タイトル | 魚肉低温貯蔵中における脂質の変化―I : サバの普通肉および血合肉による差異 | |||||
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 |
森井, 秀昭
× 森井, 秀昭× 金津, 良一 |
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著者別名 | ||||||
姓名 | Morii, Hideaki | |||||
著者別名 | ||||||
姓名 | Kanazu, Ryoichi | |||||
その他のタイトル | ||||||
その他のタイトル | Lipid Change of Fish Meat at Cold Storage―I Difference of Ordinary Muscle from Dark Muscle | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Storing ground ordinary and dark muscles of mackerel at 0℃, we investigated the daily changes of lipids and obtained the following results: 1) POV and COV displayed similar changes. Maximal values were attained after 9 days in ordinary muscle and after 13 days in dark muscle and suddenly decreased thereafter. The values in ordinary muscle were far higher than those in dark muscle. 2) TBA values reached maxima after 9 days in both ordinary and dark muscles. Values in dark muscle were higher than those in ordinary muscle. 3) Conjugated diene fatty acid contents in lipid reached maxima earlier than POV and COV, and remained constant after 10 days in ordinary muscle and 13 days in dark muscle. 4) Decreases of phosphorus contents and increases of FFA contents in lipids were similar in both ordinary and dark muscles. 5) There appeared bacterial colony on the surfaces after 9 days in ordinary muscle and 13 days in dark muscle. | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | 擂潰したサバの普通肉と血合肉を0℃付近に貯蔵し,その脂質の変化を経日的にしらべ次の結果を得た。1) POVとCOVはほぼ類似の変化を示し,普通肉では9日目,血合肉では13日目に最高値に達し,以後急激に減少した。また普通肉は血合肉に比較してその値は著しく高かった。2) TBA値は普通肉および血合肉とも9日目に最高値に達し,また血合肉は普通肉に比較しその値は著しく高かった。3) 共役ジエン酸量はPOVおよびCOVよりも初期に最高値に達し,普通肉では10日目,血合肉では13日目以後ほぼ一定値となった。4) リン量の減少およびFFA量の増加の割合は普通肉と血合肉ではほとんど差異は見られず,また相互にほぼ反比例的であった。5) 普通肉では9日目付近,血合肉では13日目付近から試料の表面全体に細菌の集落が見られた。 | |||||
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 33, p. 63-67, 発行日 1972-08 |
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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 | 40018180902 | |||||
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.33, pp.63-67; 1972 |