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魚肉低温貯蔵中における脂質の変化―II : 防腐剤添加の影響
http://hdl.handle.net/10069/31075
http://hdl.handle.net/10069/3107592a8c47b-5acd-4f21-81e8-15d6aea7ea83
名前 / ファイル | ライセンス | アクション |
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suisan33_069.pdf (294.9 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―II : 防腐剤添加の影響 | |||||
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 Stored at Cold Storage―II Effects by Antiseptics | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Storing ground ordinary muscle of mackerel at 0℃ with and without antiseptics, we investigated the daily changes of lipids, bacterial counts and VBN, and obtained the following results: 1) POV, COV, TBA values and conjugated diene fatty acid contents in lipids displayed similar changes in both specimens with and without antiseptlcs, and they reached maxima after 9 days in the specimen without antiseptics and 21 days in the specimen with antiseptics. 2) Phosphorus contents in lipid decreased similarly in both specimens with and without antiseptics for 8 days. However, some fluctuation was seen in that without antiseptics after 9 days. 3) FFA contents in lipid increased similarly in both specimens with and without antiseptics for 10 days. The rate of increase was remarkably promoted thereafter in that without antiseptics. 4) Bacterial growth shifted from the logarithmic phase to the phase of negative acceleration after 10 days in the specimen without antiseptics, and to the maximum stationary phase after 21 days in that with antiseptics. 5) VBN displayed rapid increase after 10 days in the specimen without antiseptics and 21 days in that with antiseptics. | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | 擂潰サバ普通肉の防腐剤添加および無添加試料について,0℃付近の脂質の変化および細菌数などを経日的にしらべ次の結果を得た。1) POV, COV, TBA値および共役ジエン酸量は防腐剤添加および無添加試料とも,9日目まではほぼ類似の増加傾向を示したが,9日目を境として無添加試料では減少し,添加試料ではさらに増加を続け21日目を境として減少した。2) リン量は防腐剤添加および無添加試料とも8日目まではほぼ類似の減少傾向を示したが,9日目以後無添加試料では一時増加した。3) FFA量は防腐剤添加および無添加試料とも10日目まではほぼ類似の増加傾向を示したが,10日目を境として無添加試料では増加の割合が著しく大きくなった。4) 細菌数は防腐剤無添加試料では10日目付近を境として発育対数期から発育減速期に移行し,添加試料では21日目付近より安定期へ移行した。5) VBNは防腐剤無添加試料では10日目,添加試料では21日目以降急激に増加し始めた。 | |||||
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. 69-74, 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 | 40018180903 | |||||
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.69-74; 1972 |