@article{oai:nagasaki-u.repo.nii.ac.jp:00023235,
 author = {安達, 町子 and 野崎, 征宣},
 journal = {長崎大学水産学部研究報告},
 month = {Mar},
 note = {To clarify the relation between the body size and chemical properties of niboshi-iwashi made in Nagasaki Prefecture,chemical components were analyzed on 23 kinds of niboshi made from anchovy landed on the coasts of the prefecture in December,1998. As the results, the water content of niboshi was approximately 11-40 % with a wide range of variations, and a high degree of correlation was observed between the water content and the water activity. The extent of lipid oxidation was found to tend to be lower as the size of niboshi-fish was smaller, which is considered to be attributed to the effect of lipid content. The contents of 5'-IMP and glutamic acid in niboshi,which were major components of umami taste,were the greater in a lager size of niboshi-fish., 長崎大学水産学部研究報告 v.83 p.13-18 , 2002},
 pages = {13--18},
 title = {長崎県産煮干しイワシの加工特性－Ⅰ －煮干イワシの大きさと化学的性状－},
 volume = {83},
 year = {2002}
}