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凍結乾燥魚肉の復水について
http://hdl.handle.net/10232/13837
http://hdl.handle.net/10232/1383702b1eb4d-8636-4878-b148-5f1a20fe37ed
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
AN00040498_v15_p45-55.pdf (2.0 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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| 公開日 | 2015-06-23 | |||||
| タイトル | ||||||
| タイトル | 凍結乾燥魚肉の復水について | |||||
| タイトル言語 | ja | |||||
| タイトル | ||||||
| タイトル | Rehydration of Freeze-dried Fish | |||||
| タイトル言語 | en | |||||
| 著者 |
西元, 諄一
× 西元, 諄一 |
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| 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 | |||||
| 要約 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | This paper is concerned with a few factors affecting the progressiveness of the rehydration capacity of freeze-dried fish and possible relationship between the decreasing of the rehydration-rate and the oxidation of lipids in the fish muscle. (The freeze-drying curve is illustrated in Fig.1). The rehydration was carried out in the following method : about 10g. of sample was fully immersed in 200ml. of rehydrating solution (pH : approximately 7.0) at 30°C for 10min. (Tables 1-3). When the pH value of the muscle was kept at the alkali side, there occurred the increase of the water-holding-capacity (WHC) of the rehydrated muscle and that of the rehydration-rate of the dried muscle (Fig. 2). The addition of polyphosphate to the muscle before drying, increased the rehydration-rate considerably, though the high rehydration-rate was not always to be observed in those samples with high pH value and big water-holding-capacity (Table 4). While the addition of cations, such as Na, K, Ca and Mg increased the WHC considerably ; to the enhancement of the progressiveness of the rehydration capacity, almost no effect was brought forth by it (Table5). Therefore, it was assumed that high WHC does not always mean high rehydration capacity, and the effect of polyphosphate over to the enhancement of the rehydration progressiveness is due to the elevation of pH value and to the effect of polyphosphate as it is. By the way, the rehydration-rate was enhanced by using rehydration solutions, such as, polyphosphate or NaCl, KCl solution (Table 6). To the degree that the storage temperature was kept higher, the rehydration-rate of the stored freeze-dried fish decreased, with the inevitable coexistence of the discoloration of the dried muscle observed (Fig. 3), (Plates 1-4). This discoloration in the surface layer is assumed to be due to the oxidation of lipids in the muscle (Figs. 4-5), and it is supposed that this oxidated material and component of which, prevent the penetration of the rehydration solution, forming a water-repelling-surface and an impermeable zone. | |||||
| 内容記述言語 | en | |||||
| 収録雑誌名 |
ja : 鹿児島大学水産学部紀要 en : Memoirs of Faculty of Fisheries Kagoshima University 巻 15, p. 45-55, 発行日 1966-12-15 |
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| 作成日 | ||||||
| 日付 | 1966-12-15 | |||||
| 日付タイプ | Issued | |||||
| ISSN | ||||||
| 収録物識別子タイプ | PISSN | |||||
| ISSN | 0453087X | |||||
| NII書誌ID（雑誌） | ||||||
| 収録物識別子タイプ | NCID | |||||
| NC ID | AN00040498 | |||||
| 出版タイプ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
| NDC | ||||||
| 主題Scheme | NDC | |||||
| 主題 | 660 | |||||
| 公開者・出版者 | ||||||
| 出版者 | 鹿児島大学 | |||||
| 出版者言語 | ja | |||||
| 公開者・出版者 | ||||||
| 出版者 | Kagoshima University | |||||
| 出版者言語 | en | |||||
