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短期熟成法によるしょっつるの製造と脂肪酸組成の変化
https://doi.org/10.20569/00006355
https://doi.org/10.20569/0000635528d10b82-6c2b-47d5-a5be-6148a6dc7e54
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
kbs78(1).pdf (2.3 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2023-04-03 | |||||
| タイトル | ||||||
| タイトル | 短期熟成法によるしょっつるの製造と脂肪酸組成の変化 | |||||
| 言語 | ja | |||||
| タイトル | ||||||
| タイトル | Production of SHOTTSURU (Fish Sauce) by Short-Term Ripening Process and Changes in the Fatty Acid Composition. | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| 主題 | ||||||
| 言語 | la | |||||
| 主題Scheme | Other | |||||
| 主題 | Arctoscopus japonicus | |||||
| 主題 | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Fish Sauce | |||||
| 主題 | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | N-3 fatty acid | |||||
| 主題 | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Docosahexaenoic acid (DHA) | |||||
| 主題 | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Eicosapentaenoic acid (EPA) | |||||
| 主題 | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Sensory evaluation. | |||||
| 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 | 10.20569/00006355 | |||||
| ID登録タイプ | JaLC | |||||
| アクセス権 | ||||||
| アクセス権 | open access | |||||
| アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||
| 作成者 |
池本, 敦
× 池本, 敦× 鈴木, 悠生 |
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| 内容記述 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | SHOTTSURU is a traditional fish sauce produced using Japanese sandfish (Arctoscopus japonicus) in Akita prefecture. It is produced over a long ripening period of more than one year. During the aging, polyunsaturated fatty acids such as docosahexaenoic acid (DHA) and Eicosapentaenoic acid (EPA) are oxidatively decomposed. In this study, we prepared fish sauces using Japanese sandfish, cod and saury as raw materials by short-term ripening process (24 hours) at 55℃ under low salt concentration. Since fish sauces are composed of water-soluble ingredients, fat-soluble components are concentrated in the residue. Our results showed that the short-term ripening process suppressed the oxidative decomposition of polyunsaturated fatty acids and enabled to utilize the residue as health food ingredients. The compositions of DHA and EPA were constant during the process although their contents varied among fish species. The fish sauces produced by the shortterm ripening period had good taste and flavor, and their health benefits have been discussed. | |||||
| 言語 | en | |||||
| 出版タイプ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
| 書誌情報 |
ja : 秋田大学教育文化学部研究紀要 自然科学 巻 78, p. 1-9, 発行日 2023-02-01 |
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| 収録物識別子 | ||||||
| 収録物識別子タイプ | EISSN | |||||
| 収録物識別子 | 2433-4960 | |||||
| 収録物識別子 | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AA12812337 | |||||
| 出版者 | ||||||
| 出版者 | 秋田大学教育文化学部 | |||||
| 言語 | ja | |||||
