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エソ肉糊の加熱ゲル形成能の季節的変動
http://hdl.handle.net/10069/29833
http://hdl.handle.net/10069/298334caca00c-f62d-403c-a972-d7c92610170d
名前 / ファイル | ライセンス | アクション |
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suisan74-75_065.pdf (1.7 MB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2012-11-26 | |||||
タイトル | ||||||
タイトル | エソ肉糊の加熱ゲル形成能の季節的変動 | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 季節的変動 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | seasonal variation | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 産卵期 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | spawning season | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ゲル形成能 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | gel forming ability | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 坐り | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | suwari | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 戻り | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | modori | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | エソ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | lizard fish | |||||
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 | journal article | |||||
著者 |
八島, 郁子
× 八島, 郁子× 市川, 寿× 野崎, 征宣× 田端, 義明 |
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著者別名 | ||||||
姓名 | Yashima, Ikuko | |||||
著者別名 | ||||||
姓名 | Ichikawa, Hisashi | |||||
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 | Seasonal Variation in Gel Forming Ability of Lizard Fish Meat | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Seasonal variation in gel forming ability of meat paste from lizard fish was investigated by heating and the biochemical characteristics of proteins comprising the heated gel were examined. Gel forming ability (Jelly strength: J.S.) by heating at 40℃ as suwari (setting) temperature was lowest in July, and highest in March. J.S. at 60℃ as modori (disintegration) temperature was also lowest in July. However, modori was not observed from November to March. Suwari gel solubility in SDS-urea solution initially increased inversely proportional to the gel formation. The amount of the myosin heavy chains in the gel, as measured by SDS-PAGE, decreased with the suwari development, and new-formed low molecular proteins was not observed. It might be due to the polymerization of myosin heavy chains. On the other hand, in July, the amount of myosin heavy chains decreased with the modori development and the special components, 151k, 132k, 112k, 38k, 28k and 12kDa were formed and increased in amount. In March, new-formed low molecular proteins were not observed. It was estimated the decomposition of polymerized myosin heavy chains to contribute at modori. | |||||
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 74・75, p. 65-71, 発行日 1993-12 |
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出版者 | ||||||
出版者 | 長崎大学水産学部 | |||||
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 | |||||
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.74・75, pp.65-71; 1993 |