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魚肉試料の固定に関する化学的研究 : 第１報 揮発性塩基定量を目的とする固定法 : その1 除タンパク剤による固定について
http://hdl.handle.net/10232/10682
http://hdl.handle.net/10232/1068220e22405-0cb9-4d17-9761-e00abf11a327
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
無題8.pdf (433.5 kB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2015-07-01 | |||||
| タイトル | ||||||
| タイトル | 魚肉試料の固定に関する化学的研究 : 第１報 揮発性塩基定量を目的とする固定法 : その1 除タンパク剤による固定について | |||||
| タイトル言語 | ja | |||||
| タイトル | ||||||
| タイトル | Chemical Studies on the Fixative Procedure of Fish Meat for the Various Estimation ... I : (1) On the Fixative Procedure for the Estimation of Volatile Basic Nitrogen : (a) Fixation by Using Protein Precipitant | |||||
| タイトル言語 | en | |||||
| 著者 |
大城, 善太郎
× 大城, 善太郎× 永吉, 秀夫 |
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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 | |||||
| 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 3, 号 2, p. 38-44, 発行日 1954-05-10 |
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| 作成日 | ||||||
| 日付 | 1954-05-10 | |||||
| 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 | |||||
| NIIsubject | ||||||
| 主題言語 | ja | |||||
| 主題Scheme | Other | |||||
| 主題 | 自然科学 | |||||
| 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 | |||||
| 備考 | ||||||
| 備考言語 | en | |||||
| 備考 | In order to find out the fixative procedure of fish meat which is useful to measure the volatile basic nitrogen, some possible examinations were tried with the following results obtained. (1) When only the toluol and chloroform mixture for antiseptic agent were used, volatile basic nitrogen increased gradually in autolysing fish meat, but the amounts of volatile nitrogen were in inverse proportion to freshness, and so authors supposed this reason was due to bacterial enzymic action. (2) At 5 0 or more concentration acidic protein precipitant such as perchloric or trichloracetic acid showed a remarkable antiseptic effect to bacteria in fish meat. (3) When the fish meat was pickled in the acidic protein precipitant, the volatile basic nitrogen in meat was not increased by enzymic reaction, but at the same time secondary decomposing volatile nitrogen was increased for the use of this reagent. (4) When the neutral protein precipitant such as zinc hydroxide and anti- septics (toluol-chloroform) were added to the fish meat, No changes of volatile basic nitrogen occurred and the fish meat was completely fixed by these preci-pitant even at normal temperature. | |||||
