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広島菜のフレーバ成分の生成・分解に及ぼす温度および食塩の影響
https://doi.org/10.60171/00003086
https://doi.org/10.60171/00003086619984c6-87b4-4267-89c9-56610c1a8734
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
53-03.pdf (1.0 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||
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| 公開日 | 2023-03-15 | |||||||||||||
| タイトル | ||||||||||||||
| タイトル | 広島菜のフレーバ成分の生成・分解に及ぼす温度および食塩の影響 | |||||||||||||
| 言語 | ja | |||||||||||||
| タイトル | ||||||||||||||
| タイトル | Effects of Temperature and Sodium Chloride on the Formation and Decomposition of Flavor in "Hiroshimana" (Brassica pekinensis var. Hiroshimana) during Salting Process | |||||||||||||
| 言語 | en | |||||||||||||
| 言語 | ||||||||||||||
| 言語 | jpn | |||||||||||||
| キーワード | ||||||||||||||
| 主題Scheme | Other | |||||||||||||
| 主題 | 広島菜 Hiroshimana | |||||||||||||
| キーワード | ||||||||||||||
| 主題Scheme | Other | |||||||||||||
| 主題 | フレーバ成分 flavor | |||||||||||||
| キーワード | ||||||||||||||
| 主題Scheme | Other | |||||||||||||
| 主題 | 生成・分解 formation and decomposition | |||||||||||||
| キーワード | ||||||||||||||
| 主題Scheme | Other | |||||||||||||
| 主題 | 温度 temperature | |||||||||||||
| キーワード | ||||||||||||||
| 主題Scheme | Other | |||||||||||||
| 主題 | 食塩 sodium chloride | |||||||||||||
| 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 | |||||||||||||
| ID登録 | ||||||||||||||
| ID登録 | 10.60171/00003086 | |||||||||||||
| ID登録タイプ | JaLC | |||||||||||||
| 著者 |
太田, 義雄
× 太田, 義雄
× 塩見, 朱加
× Ohta, Yoshio
× Shiomi, Ayaka
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| 抄録 | ||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||
| 内容記述 | Hiroshimana (Brassica pekinensis var. Hirosimana), a Brassicaceae vegetables, is commonly salted for its consumption in the picked form. Isothiocyanate (ITC), volatile and pungent compound, is a major component of pickled Hiroshimana. The enzymatic actions of myrosinase causes cleavage of thio-linked glucose, releasing ITC as byproduct. ITC is very reactive and unstable compound; this instability limits its application in food processing. The formation and decomposition of ITC in Hiroshimana during salting was investigated. The results showed that myrosinase activity was suppressed as NaCl concentration increased. Moreover, ITC formation was inhibited by lowering the temperature and increasing the NaCl concentration, leading to a lower ITC formation rate during salting. However, the ITC decomposition rate is drastically reduced at low temperature. Therefore, it is quite difficult to preserve the flavor of Hiroshimana in the absence of low temperature during salting, storage and transportation. |
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| 書誌情報 |
広島文化学園短期大学紀要 巻 53, p. 11-15, 発行日 2020-12-25 |
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| 出版者 | ||||||||||||||
| 出版者 | 広島文化学園短期大学 | |||||||||||||
| ISSN | ||||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||||
| 収録物識別子 | 18846769 | |||||||||||||
| 書誌レコードID | ||||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||||
| 収録物識別子 | AA12454339 | |||||||||||||
| フォーマット | ||||||||||||||
| 内容記述タイプ | Other | |||||||||||||
| 内容記述 | application/pdf | |||||||||||||
| 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 | |||||||||||||
