| Item type |
[ELS]紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2016-07-25 |
| タイトル |
|
|
タイトル |
Studies on the Odour of Canned Fish (Part 7) : Volatile Sulphur Compounds in Fresh and Canned Edible Portion of Short-neck Clam, Tapes japonica |
|
言語 |
en |
| 言語 |
|
|
言語 |
eng |
| 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 |
| 雑誌書誌ID |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN00039943 |
| 著者 |
大山, 重信
OOYAMA, Shigenobu
|
| 抄録(英) |
|
|
内容記述タイプ |
Other |
|
内容記述 |
The volatile sulphur compounds in fresh and canned short-neck clam meats were estimated by a colorimetric method. Canned products of the clam meats were stored over a period of 50 days. The contents of hydrogen sulphide and methyl mercaptan in fresh short-neck clam meats were 7.4 μg/100g flesh and 10.0 μg/100g flesh, respectively. The contents of the two compounds in canned clam meats just after canning were much higher than those in the fresh meats. They were 167 μg/100g flesh and 42 μg/100g flesh, respectively. But, the amounts of the two in the canned meats decreased gradually with the period of storage. Dimethyl sulphide could not be detected in either fresh or canned short-neck clam meats. |
| 書誌情報 |
巻 33,
p. 51-58,
発行日 1982-12-20
|
| 表示順 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
6 |
| アクセション番号 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
KJ00000066150 |
KJ00000066150.pdf (357.1 kB)
