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魚類落し身の利用加工に関する研究-1 : エソ落し身の鶏卵乳化加工について
http://hdl.handle.net/10069/30127
http://hdl.handle.net/10069/30127ae35cd4d-e378-4132-8c7d-f959dc023dd9
名前 / ファイル | ライセンス | アクション |
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suisan65_023.pdf (637.7 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2012-12-25 | |||||
タイトル | ||||||
タイトル | 魚類落し身の利用加工に関する研究-1 : エソ落し身の鶏卵乳化加工について | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | エソ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | lizardfish | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 鶏卵 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | chicken-egg | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ナタネ油 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | rapeseed oil | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 乳化物 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | emulsified product | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 乳化能 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | emulsifying ability | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 乳化安定性 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | emulsion stability | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ハンター白度 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Hunter whiteness | |||||
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 |
後藤, 信治
× 後藤, 信治× 野崎, 征宣× 田端, 義明 |
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著者別名 | ||||||
姓名 | Goto, Shinji | |||||
著者別名 | ||||||
姓名 | Nozaki, Yukinori | |||||
著者別名 | ||||||
姓名 | Tabata, Yoshiaki | |||||
その他のタイトル | ||||||
その他のタイトル | Availability and Processing of Minced Meat from Fish in the Production of a Material for Foods -I : Emulsifying Minced Meat from Lizardfish with Chicken-egg | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | This study was undertaken to manufacture an emulsified product with high emulsifying ability and emulsion stability by mixing minced meat from lizardfish with chicken-egg and rapeseed oil for better processing. The emulsifying ability and emulsion stability of the products were improved by increasing the amount of oil added, and moreover, the former was improved by increasing the amount of chicken-egg added. The emulsion stability of the products differed depending on the state of the egg added, i.e. the stability of the product with egg-white was highest, consequently, the stability of the product with whole egg was greater than that of the product with egg-yolk. The Hunter whiteness of the products was improved by increasing the amount of oil added. The fishy odor in the product was depressed by increasing the amount of egg and oil added to the meat. From these results, the satisfactory standard ratio of the meat:egg:oil was found to be 100:50:24 for manufacturing the product. | |||||
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 65, p. 23-30, 発行日 1989-03 |
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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 | |||||
論文ID(NAID) | ||||||
関連タイプ | isIdenticalTo | |||||
識別子タイプ | NAID | |||||
関連識別子 | 40002770865 | |||||
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.65, pp.23-30; 1989 |