| Item type |
[ELS]紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2016-07-25 |
| タイトル |
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|
タイトル |
缶詰魚肉の香臭成分に関する研究(第5報) : イカ缶詰肉の揮発性酸性成分および揮発性塩基性成分 |
| タイトル |
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タイトル |
Studies on the Odor of Canned Fish (Part 5) : Volatile Acidic and Basic Components of Canned Cuttlefish |
|
言語 |
en |
| 言語 |
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|
言語 |
jpn |
| 資源タイプ |
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|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
departmental bulletin paper |
| 雑誌書誌ID |
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|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN00039943 |
| 論文名よみ |
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タイトル |
〓 |
| 著者 |
大山, 重信
OOYAMA, Shigenobu
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| 抄録(英) |
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内容記述タイプ |
Other |
|
内容記述 |
Canned cuttlefish was stored for two months at 37℃, and the volatile acidic and basic fractions from the fish were obtained by steam distilation method. The fractions were analyzed by gas chromatography. 1. Formic acid, acetic acid, propionic acid, and n-butyric acid were detected in the volatile acidic fraction. The number of peak in chromatogram as well as peak area increased with the period of storage. 2. Ammonia, n-propylamine, and trimethylamine were identified in the basic fraction. The number of peak at the beginning of storage was four, but it increased to seven in two months. The peak area for n-propylamine became 6.6 times in the period. In view of the increase of peak area, n-propylamine was the most notable component in the volatile basic fraction. 3. Examination of neutral fraction seems to be very important in order to find out some specific components responsible for the odor of cuttlefish and it's canned prouct. |
| 書誌情報 |
巻 31,
p. 1-10,
発行日 1981-01-20
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| 表示順 |
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内容記述タイプ |
Other |
|
内容記述 |
3 |
| アクセション番号 |
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|
内容記述タイプ |
Other |
|
内容記述 |
KJ00000066125 |
KJ00000066125.pdf (370.8 kB)
