| Item type |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2023-03-15 |
| タイトル |
|
|
タイトル |
ホームフリージングによるサバの食用的価値について |
|
言語 |
ja |
| タイトル |
|
|
タイトル |
Studies on the Change of Food Value of Mackerel through Home-Freezing |
|
言語 |
en |
| 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 |
| ID登録 |
|
|
ID登録 |
10.60171/00003350 |
|
ID登録タイプ |
JaLC |
| 著者 |
斉藤, 千鶴子
五明, 悦子
Saito, Chizuko
Gomyo, Etsuko
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
This study is concerned about the extent of the permittable freezing period of the frozen mackerel that is sold at the ordinary stores in our towns: that is, the period during which the frozen mackerel can be kept sound from hygienic standpoint in the freezing room of a home refrigerator ( - 20°~ -15°C), and the period during which the frozen mackerel can be kept edible from sensual standpoint. (1) From hygienic standpoint the freezing period is limited within five weeks. (2) From sensual standpoint the period during which the frozen mackerel can be tasted the same as fresh raw is within two weeks. After that the mackerel is eatable only when it is so cooked as some other taste is added to it by frying in oil or by dressing with liquefied starch and so on. After the fifth week the mackerel is not suitable for eating. As stated above, there is some difference of safe period according as the mackerel is studied from hygienic or from sensual standpoint. So, we must be careful in using any frozen fish that is sold at the nearby fish stores. |
| 書誌情報 |
広島文化女子短期大学紀要
巻 12,
p. 31-37,
発行日 1979-07-15
|
| 出版者 |
|
|
出版者 |
広島文化女子短期大学 |
| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
09137068 |
| 書誌レコードID |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN00213869 |
| 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 |
12-4.pdf (1.3 MB)
