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かまぼこ製造における減塩化について
http://hdl.handle.net/10069/30266
http://hdl.handle.net/10069/3026650daee3d-0ec2-494f-8f1f-277293a75770
名前 / ファイル | ライセンス | アクション |
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suisan63_027.pdf (731.9 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2013-01-18 | |||||
タイトル | ||||||
タイトル | かまぼこ製造における減塩化について | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | かまぼこ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | kamaboko | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 塩化ナトリウム | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | sodium chloride | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 塩化カリウム | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | potassium chloride | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 塩化カルシウム | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | calcium chloride | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 塩化マグネシウム | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | magnesium chloride | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ポリリン酸ナトリウム | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | sodium polyphosphate | |||||
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 |
福田, 耕一
× 福田, 耕一× 野崎, 征宣× 田端, 義明 |
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著者別名 | ||||||
姓名 | Fukuda, Koichi | |||||
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 | Reducing the Content of Salt in Preparing Kamaboko | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | With a view to reducing the content of salt, i. e. sodium chloride (NaCl) in preparing kamaboko (fish jelly products), influences of potassium chloride (KCl), calcium chloride (CaCl₂) and magnesium chloride (MgCl₂) as substitutes for NaCl on the gel-forming ability of kamaboko and their combined effects with sodium polyphosphate (PP) were examined. The addition of these salts as substitutes for NaCl was within 0.6% for KCl and CaCl₂ (NaCl 2.4%, 20% as a rate of substitution), 1.2% for MgCl₂ (NaCl 1.8%, 40% as a rate of substitution) in fish meat with a comparatively high gel-forming ability and 0.6% for MgCl₂ (NaCl 2.4%, 20% as a rate of substitution) in that with a comparatively low gel-forming ability. On the other hand, the addition of MgCl₂ as substitute for NaCl in the presence of PP 0.2% was 0.6% for MgCl₂ (NaCl 2.4%, 20% as a rate of substitution) in other fish meat with a comparatively low gel-forming ability, except for frozen minced meat (e. g. Alaska pollack frozen surimi). The addition to this extent has scarcely influenced the taste of kamaboko. | |||||
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 63, p. 27-34, 発行日 1988-03 |
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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 | 40002770853 | |||||
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.63, pp.27-34; 1988 |