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凍結魚肉の静止空気解凍条件について
http://hdl.handle.net/10232/13730
http://hdl.handle.net/10232/1373094ee20c5-7b20-4603-9649-d5d8c68614b2
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
AN00040498_v23_p149-153.pdf (2.2 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2015-06-17 | |||||
| タイトル | ||||||
| タイトル | 凍結魚肉の静止空気解凍条件について | |||||
| タイトル言語 | ja | |||||
| タイトル | ||||||
| タイトル | On the Thawing-conditions of Frozen fish in the Still-air | |||||
| タイトル言語 | en | |||||
| 著者 |
西元, 諄一
× 西元, 諄一× 青木, 伸実 |
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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 | In order to set the temperature for the suitable still-air-thawing, the periods of time required for thawing at various ambient temperatures on minced ordinary muscle block of frozen jackmackerel and the changes of freshness in its of thawed one were determined. The K-value as an index of freshness was estimated with concave gradient elution method. The results were as follows: 1. The time required for thawing was affected considerably by the time during which temperature rise from -5 to -1°C (Zone of maximimum ice crystal thawing), and it was decided by the discrepancy between the initial temperature of frozen fish muscle and the temperature of ambient air. The higher is the temperature of ambient air, the shorter is the thawing time, but the effect of higher thawing-temperature on the thawing time was not significant. 2. When the frozen fish muscle was thawed at various temperatures, changes in increase-ratio of K-value in the fish muscle showed the lowest value at about 15°C in air. 3. The thawing temperature at which the total increment-K-value, obtained as the multiplication of K-value-increment-rate and thawing-time, shows the lowest value was ascertained to be 10~15°C. 4. When the temperature of fish muscle at the centre of block after thawing reached its freezing point, the quality of the thawed fish muscle was better than that of the one under the temperature reaching 0°C. 5. Accordingly, it was assumed that the thawing was to be done at 15°C in the still-air, and at same time the temperature of fish muscle at centre on thawing should not be above its freezing point (about -2°C). | |||||
| 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 23, p. 149-153, 発行日 1974-12-25 |
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| 作成日 | ||||||
| 日付 | 1974-12-25 | |||||
| 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 | |||||
