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発酵法の違いが桜えび醤の品質特性に及ぼす影響
http://hdl.handle.net/10659/00006693
http://hdl.handle.net/10659/00006693c33d3191-7d8c-4f2b-9ffd-5f40ada5cce8
名前 / ファイル | ライセンス | アクション |
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R-2020-266_funatsu.pdf (780.2 kB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2020-11-18 | |||||
タイトル | ||||||
タイトル | 発酵法の違いが桜えび醤の品質特性に及ぼす影響 | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | sakura shrimp | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | fermentedseasoning | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | quality | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | fermentation | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | koji mold | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 桜えび | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 発酵調味料 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 品質 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 発酵 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 麹 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | sakura shrimp | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | fermentedseasoning | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | quality | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | fermentation | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | koji mold | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | 桜えび | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | 発酵調味料 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | 品質 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | 発酵 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | 麹 | |||||
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 | journal article | |||||
著者 |
舩津, 保浩
× 舩津, 保浩× 廣瀬, 智啓× 吉川, 修司× 落合, 芳博 |
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著者別名 | ||||||
姓名 | FUNATSU, Yasuhiro | |||||
言語 | en | |||||
姓名 | 舩津, 保浩 | |||||
言語 | ja | |||||
著者別名 | ||||||
姓名 | Hirose, Tomohiro | |||||
著者別名 | ||||||
姓名 | Yoshikawa, Shuji | |||||
著者別名 | ||||||
姓名 | Ochiai, Yoshihiro | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | The aim of this study was to investigate the quality of fermented seasonings from sakura shrimp, Lucensosergia lucens, prepared using various fermentation methods in order to produce unique products for the purpose of efficient utilization of valuable resources. Seven shrimp sauce mashes (moromis) were prepared from minced meat with shells of sakura shrimp using two koji molds (rice koji (RK) and sakura shrimp koji (SSK)), 15% salt, halophilic lactic acid bacterium (Tetragenococcus halophilus) and soy sauce yeast (Zygosaccharomyces rouxii). After fermentation at 30°Cfor 24 weeks, moromis were heated up to 90°C and filtrated with No. 5C. The physicochemical properties of the moromis during fermentation and the final products were investigated. The pH decrease during fermentation was faster in moromis with T. halophilus than in moromis without. Total nitrogen (TN) of all moromis increased quickly up to 4 weeks and remained almost constant up to 24 weeks. TN levels at the end of fermentation were higher in SSK moromis than in RK moromis. On free amino acid (FAA) analysis, total FAA levels of the final products were higher in SSK than in RK, while levels of Glu, Asp, Leu and Ala were high in all samples. | |||||
書誌情報 |
日本食品科学工学会誌 巻 66, 号 5, p. 179-185, 発行日 2019-05 |
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ISBN | ||||||
識別子タイプ | ISBN | |||||
関連識別子 | 1341-027X | |||||
DOI | ||||||
関連タイプ | isIdenticalTo | |||||
識別子タイプ | DOI | |||||
関連識別子 | https://doi.org/10.3136/nskkk.66.179 | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
その他のタイトル | ||||||
その他のタイトル | Effects of Fermentation Method on Quality of Sakura Shrimp Sauce | |||||
出版者 | ||||||
出版者 | 社団法人日本食品科学工学会 | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | Article |