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Time Course Changes in Freshness of Ostrich Meat in Cold Storage
https://iidawjc.repo.nii.ac.jp/records/136
https://iidawjc.repo.nii.ac.jp/records/136a8e4dcf5-99c9-4f21-bfc8-0611f309e73a
名前 / ファイル | ライセンス | アクション |
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iida_wjc_32-07.pdf (701.0 kB)
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Item type | Departmental Bulletin Paper(1) | |||||
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公開日 | 2016-01-08 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Time Course Changes in Freshness of Ostrich Meat in Cold Storage | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ダチョウ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 肉 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 貯蔵 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 鮮度 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ATP関連化合物 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | ostrich | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | meat | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | storage | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | freshness | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | ATP related compounds | |||||
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 | |||||
著者 |
Hiromi, SEN
× Hiromi, SEN |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Contents of adenosine 5'-triphosphate (ATP) and its related compounds were examined in ostrich meat stored at 4℃ for 16 days. The amounts of ATP and adenosine 5'-monophosphate (AMP) were about 0.1μmol/g meat at 4 hours in the storage, and the former disappeared on 2 days after and the latter tended to decrease in the experimental storage time. Adenosine 5'-diphosphate(ADP) level was maintained to be about 0.3μmol/g meat throughout the experimental period. The amount of inosine 5'-monophosphate (IMP) which was a product analyzed from ATP was about 3.3μmol/g meat constantly during the first 4 days, after that sharply decreased to 1.3μmol/g meat during 16 days in the storage. That of inosine(HxR) which was the product from IMP tended to increase to 1.6μmol/g meat during the first day and then unchanged until the 10 days in the storage, after that it decreased to 0.9μmol/g meat on 16 days of the storage. On the contrary, hypoxanthine (Hx) and xanthine (X) concentrations increased gradually in the storage, to about 0.6 and 0.9μmol/g meat on the 16 days, respectively. The K value was calculated by the following:K (%)=(HxR+Hx)×100/(ATP+ADP+AMP+IMP+HxR+Hx). The K value of 25% in fresh meat increased linearly up to 45% during 10 days of storage. |
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書誌情報 |
飯田女子短期大学紀要 en : Bulletin of Iida Women's Junior College 巻 32, p. 179-183, 発行日 2015-05-27 |
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出版者 | ||||||
出版者 | 飯田女子短期大学 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0912-8573 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN1023693X | |||||
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 |