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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 |
|---|---|---|
iida_wjc_32-07.pdf (701.0 kB)
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| Item type | Departmental Bulletin Paper(1) | |||||||
|---|---|---|---|---|---|---|---|---|
| 公開日 | 2016-01-08 | |||||||
| タイトル | ||||||||
| タイトル | Time Course Changes in Freshness of Ostrich Meat in Cold Storage | |||||||
| 言語 | en | |||||||
| 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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| bibliographic_information |
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 | |||||||
| item_1_source_id_9 | ||||||||
| 収録物識別子タイプ | PISSN | |||||||
| 収録物識別子 | 0912-8573 | |||||||
| item_1_source_id_11 | ||||||||
| 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 | |||||||
| 出版タイプ | ||||||||
| 出版タイプ | VoR | |||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||
