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チキンペーストのかまぼこへの利用適性について
http://hdl.handle.net/10069/30332
http://hdl.handle.net/10069/303324fd8e1ed-7803-47fc-81cc-7d68d3a0b842
名前 / ファイル | ライセンス | アクション |
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suisan60_053.pdf (526.9 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2013-01-23 | |||||
タイトル | ||||||
タイトル | チキンペーストのかまぼこへの利用適性について | |||||
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 |
野崎, 征宣
× 野崎, 征宣× 増元, 勲× 田端, 義明 |
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著者別名 | ||||||
姓名 | Nozaki, Yukinori | |||||
著者別名 | ||||||
姓名 | Masumoto, Isao | |||||
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 of Chicken Paste in the Production of Kamaboko | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Chicken paste (Cp) is a material for foods prepared by formulating ground chicken bones into frozen blocks. It has not been clarified yet whether Cp is available and effective in the production of fish-paste products. From this viewpoint, we have examined the availability of Cp in Kamaboko by adding Cp to several fish meats. Cp showed the maximum gelation effect on Alaska pollack, common mackerel and sardine meats when added thereto in amounts of 2%, 8% and 4% respectively. Thus the optimum Cp content varied depending on fishes. The gelation was more accelerated in fish meat having weak Kamaboko-forming ability such as common mackerel or sardine. Since Cp would exhibit no gelation effect alone, it is assumed that calcium contained in Cp in a large amount may affect thereon. The addition of Cp would bring about a decrease in the whitenss, so that it is suitable not for conventional Kamaboko products requiring a high whiteness but for special Kamaboko products, for example, those having a salami flavor. | |||||
書誌情報 |
長崎大学水産学部研究報告 巻 60, p. 53-59, 発行日 1986-11 |
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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 | 40002770832 | |||||
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.60, pp.53.-59; 1986 |