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魚醤油の製造における蛋白分解酵素の利用
http://hdl.handle.net/10232/13244
http://hdl.handle.net/10232/13244cef95868-c672-4a12-9f5b-1830301af871
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
AN00040498_v30_p383-394.pdf (950.9 kB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2012-05-07 | |||||
| タイトル | ||||||
| タイトル | Study on Use of Commercial Proteolytic Enzymes in Production of Fish Sauce | |||||
| タイトル言語 | en | |||||
| タイトル | ||||||
| タイトル | 魚醤油の製造における蛋白分解酵素の利用 | |||||
| タイトル言語 | ja | |||||
| 著者 |
大城, 善太郎
× 大城, 善太郎× TAING, Ok× 宇根, 浩× 林, 征一× 板倉, 隆夫 |
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| 言語 | ||||||
| 言語 | eng | |||||
| 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 | Sardine, mackerel, and ami were used for fish sauce making by adding commercial enzymes of papain, bromelain and trypsin. Fermentation temperature was varied as room temperature, 37°C or 50°C. Initial pH was adjusted to 4.5, 6.5 or unadjusted (5.2). Addition of salt was carried out either by adding total amount of salt (25% based on fish weight) or by adding part of salt (5% or 15%) on first day and adding the remaining after 24 h keeping at 37°C or 50°C. Minced samples were prepared by using hand-mincer. Weight of papain was varied as 0.2, 0.3 or 0.5% based on fish weight. Fermentation was proceeded to 340-350 days. Total soluble nitrogen, amino-type nitrogen, volatile base nitrogen, total volatile acid and individual volatile organic acids were determined at occasions during fermentation period. Papain was satisfactory for proteolysis of unminced sardines under the processing conditions of fermentation temperature of 37°C, natural initial pH, 25% salt based on fish weight, added in once together with enzyme, and enzyme weight of 0.3% based on fish weight. The taste and colour of papain-added sample was satisfactory. The aroma did not appear in both control samples without added enzyme and enzyme-added samples. Aroma was detected in matured control sample while it was not detected in matured enzyme-added sample. |
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| 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 30, p. 383-394, 発行日 1981-12-25 |
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| 作成日 | ||||||
| 日付 | 1981-12-25 | |||||
| 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 | |||||
