ログイン
言語:

WEKO3

  • トップ
  • ランキング
To
lat lon distance
To

Field does not validate



インデックスリンク

インデックスツリー

メールアドレスを入力してください。

WEKO

One fine body…

WEKO

One fine body…

アイテム

{"_buckets": {"deposit": "a6c8c45a-5c83-4aa9-b0a6-2bd4caabb32c"}, "_deposit": {"created_by": 3, "id": "4784", "owners": [3], "pid": {"revision_id": 0, "type": "depid", "value": "4784"}, "status": "published"}, "_oai": {"id": "oai:ir.kagoshima-u.ac.jp:00004784", "sets": ["4827", "40"]}, "author_link": ["102254", "102245", "102247", "102244", "102248", "102255", "102256", "102246", "102253"], "item_7_alternative_title_18": {"attribute_name": "別言語のタイトル", "attribute_value_mlt": [{"subitem_alternative_title": "魚醤油の製造における蛋白分解酵素の利用"}]}, "item_7_biblio_info_5": {"attribute_name": "収録雑誌名", "attribute_value_mlt": [{"bibliographicPageEnd": "394", "bibliographicPageStart": "383", "bibliographicVolumeNumber": "30", "bibliographic_titles": [{"bibliographic_title": "鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University"}]}]}, "item_7_date_6": {"attribute_name": "作成日", "attribute_value_mlt": [{"subitem_date_issued_datetime": "1981-12-25"}]}, "item_7_description_4": {"attribute_name": "要約(Abstract)", "attribute_value_mlt": [{"subitem_description": "Sardine, mackerel, and ami were used for fish sauce making by adding commercial enzymes\nof papain, bromelain and trypsin. Fermentation temperature was varied as room temperature,\n37°C or 50°C. Initial pH was adjusted to 4.5, 6.5 or unadjusted (5.2). Addition of salt was\ncarried out either by adding total amount of salt (25% based on fish weight) or by adding part\nof salt (5% or 15%) on first day and adding the remaining after 24 h keeping at 37°C or 50°C.\nMinced samples were prepared by using hand-mincer. Weight of papain was varied as 0.2, 0.3\nor 0.5% based on fish weight. Fermentation was proceeded to 340-350 days.\nTotal soluble nitrogen, amino-type nitrogen, volatile base nitrogen, total volatile acid and\nindividual volatile organic acids were determined at occasions during fermentation period.\nPapain was satisfactory for proteolysis of unminced sardines under the processing conditions of\nfermentation temperature of 37°C, natural initial pH, 25% salt based on fish weight, added in\nonce together with enzyme, and enzyme weight of 0.3% based on fish weight. The taste and\ncolour of papain-added sample was satisfactory. The aroma did not appear in both control\nsamples without added enzyme and enzyme-added samples. Aroma was detected in matured\ncontrol sample while it was not detected in matured enzyme-added sample.", "subitem_description_type": "Other"}]}, "item_7_full_name_3": {"attribute_name": "別言語の著者", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "102253", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "大城, 善太郎"}]}, {"nameIdentifiers": [{"nameIdentifier": "102254", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "宇根, 浩"}]}, {"nameIdentifiers": [{"nameIdentifier": "102255", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "林, 征一"}]}, {"nameIdentifiers": [{"nameIdentifier": "102256", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "板倉, 隆夫"}]}]}, "item_7_publisher_23": {"attribute_name": "公開者・出版者", "attribute_value_mlt": [{"subitem_publisher": "鹿児島大学"}]}, "item_7_source_id_7": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "0453087X", "subitem_source_identifier_type": "ISSN"}]}, "item_7_source_id_9": {"attribute_name": "NII書誌ID", "attribute_value_mlt": [{"subitem_source_identifier": "AN00040498", "subitem_source_identifier_type": "NCID"}]}, "item_7_subject_15": {"attribute_name": "NDC", "attribute_value_mlt": [{"subitem_subject": "660", "subitem_subject_scheme": "NDC"}]}, "item_7_text_24": {"attribute_name": "公開者よみ", "attribute_value_mlt": [{"subitem_text_value": "カゴシマ ダイガク"}]}, "item_7_text_25": {"attribute_name": "公開者別名", "attribute_value_mlt": [{"subitem_text_value": "Kagoshima University"}]}, "item_7_text_30": {"attribute_name": "NIIタイプ", "attribute_value_mlt": [{"subitem_text_value": "Departmental Bulletin Paper"}]}, "item_7_version_type_14": {"attribute_name": "著者版フラグ", "attribute_value_mlt": [{"subitem_version_resource": "http://purl.org/coar/version/c_970fb48d4fbd8a85", "subitem_version_type": "VoR"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "OOSHIRO, Zentaro"}], "nameIdentifiers": [{"nameIdentifier": "102244", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "TAING, Ok"}], "nameIdentifiers": [{"nameIdentifier": "102245", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "UNE, Hiroshi"}], "nameIdentifiers": [{"nameIdentifier": "102246", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "HAYASHI, Seiichi"}], "nameIdentifiers": [{"nameIdentifier": "102247", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "ITAKURA, Takao"}], "nameIdentifiers": [{"nameIdentifier": "102248", "nameIdentifierScheme": "WEKO"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2016-10-28"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "AN00040498_v30_p383-394.pdf", "filesize": [{"value": "950.9 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 950900.0, "url": {"label": "AN00040498_v30_p383-394.pdf", "url": "https://ir.kagoshima-u.ac.jp/record/4784/files/AN00040498_v30_p383-394.pdf"}, "version_id": "a60380f6-263c-4617-9c09-037135fa3a2b"}]}, "item_language": {"attribute_name": "言語", "attribute_value_mlt": [{"subitem_language": "eng"}]}, "item_resource_type": {"attribute_name": "資源タイプ", "attribute_value_mlt": [{"resourcetype": "departmental bulletin paper", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "Study on Use of Commercial Proteolytic Enzymes in Production of Fish Sauce", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "Study on Use of Commercial Proteolytic Enzymes in Production of Fish Sauce"}]}, "item_type_id": "7", "owner": "3", "path": ["40", "4827"], "permalink_uri": "http://hdl.handle.net/10232/13244", "pubdate": {"attribute_name": "公開日", "attribute_value": "2012-05-07"}, "publish_date": "2012-05-07", "publish_status": "0", "recid": "4784", "relation": {}, "relation_version_is_last": true, "title": ["Study on Use of Commercial Proteolytic Enzymes in Production of Fish Sauce"], "weko_shared_id": 3}
  1. 掲載誌一覧
  2. 鹿児島大学水産学部紀要
  3. vol.30
  1. 水産学部
  2. 水産学部・紀要論文

Study on Use of Commercial Proteolytic Enzymes in Production of Fish Sauce

http://hdl.handle.net/10232/13244
http://hdl.handle.net/10232/13244
cef95868-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 AN00040498_v30_p383-394.pdf (950.9 kB)
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
別言語のタイトル
その他のタイトル 魚醤油の製造における蛋白分解酵素の利用
著者 OOSHIRO, Zentaro

× OOSHIRO, Zentaro

WEKO 102244

OOSHIRO, Zentaro

Search repository
TAING, Ok

× TAING, Ok

WEKO 102245

TAING, Ok

Search repository
UNE, Hiroshi

× UNE, Hiroshi

WEKO 102246

UNE, Hiroshi

Search repository
HAYASHI, Seiichi

× HAYASHI, Seiichi

WEKO 102247

HAYASHI, Seiichi

Search repository
ITAKURA, Takao

× ITAKURA, Takao

WEKO 102248

ITAKURA, Takao

Search repository
別言語の著者
姓名 大城, 善太郎
別言語の著者
姓名 宇根, 浩
別言語の著者
姓名 林, 征一
別言語の著者
姓名 板倉, 隆夫
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(Abstract)
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.
収録雑誌名 鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University

巻 30, p. 383-394
作成日
日付 1981-12-25
ISSN
収録物識別子タイプ ISSN
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
公開者よみ
公開者よみ カゴシマ ダイガク
公開者別名
公開者別名 Kagoshima University
戻る
0
views
See details
Views

Versions

Ver.1 2023-07-25 09:23:04.282474
Show All versions

Share

Mendeley Twitter Facebook Print Addthis

Cite as

エクスポート

OAI-PMH
  • OAI-PMH JPCOAR
  • OAI-PMH DublinCore
  • OAI-PMH DDI
Other Formats
  • JSON
  • BIBTEX

Confirm


Powered by WEKO3


Powered by WEKO3