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加熱魚肉の冷蔵中における酸敗臭発生に関与する因子
https://oacis.repo.nii.ac.jp/records/1956
https://oacis.repo.nii.ac.jp/records/1956529914ee-cbd8-45f8-9eb4-9943fc5312a6
Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2020-09-28 | |||||
タイトル | ||||||
タイトル | 加熱魚肉の冷蔵中における酸敗臭発生に関与する因子 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Factors affecting development of rancid off odor in cooked fish meats during storage at 5°C | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題 | 低温, 貯蔵, 劣化, 酸化, におい, 脂質 | |||||
資源タイプ | ||||||
資源タイプ | journal article | |||||
アクセス権 | ||||||
アクセス権 | metadata only access | |||||
著者 |
Koizumi, Chiaki
× Koizumi, Chiaki× Wada, Shun× Ohshima, Toshiaki |
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書誌情報 |
日本水産学会誌 en : Nippon Suisan Gakkaishi 巻 53, 号 11, p. 2003-2009, 発行日 1987-11 |
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抄録 | ||||||
内容記述 | To investigate factors affecting development of rancid off odor or flavor in cooked fish meat during storage in a refrigerator at 5°C, rates of lipid oxidation of the cooked meats of various species of fish were compared to each other by using TBA test and then influences of water-extract of fish meat on the lipid oxidation were examined. Rates of increases in TBA values of cooked white muscles of fish examined here during storage were as follows; saury>mackerel>sardine>horse mackerel>flying fish>sablefish>halibut>dusky sole. White meat species such as sable-fish, halibut and dusky sole were essentially not susceptible to rancidity. The susceptibility of white muscle of mackerel to rancidity was reduced remarkably by repeated extractions with water prior to cooking. Further, the dialysed water-extract of mackerel meat showed much higher activity to cause rancidity of water-extracted mackerel meat than the diffused solution. From these results, heme pigment present in the fish muscle was suspected to be a major catalyst responsible for the development of rancidity after cooking. |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0021-5392 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00193422 | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | https://doi.org/10.2331/suisan.53.2003 | |||||
情報源 | ||||||
関連識別子 | https://doi.org/10.2331/suisan.53.2003 | |||||
関連名称 | Publisher's Version/PDF (OpenAccess) | |||||
情報源 | ||||||
関連識別子 | https://jsfs.jp/ | |||||
関連名称 | 日本水産学会 | |||||
論文ID(NAID) | ||||||
識別子タイプ | NAID | |||||
関連識別子 | 130001542814 | |||||
出版者 | ||||||
出版者 | 日本水産学会 |