マイワシ調味缶詰の変異原性に及ぼす調味料の影響 The influence of Seasoning Components on the Mutagenicity of Canned Sardines

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Although canned fish is a typical canneries processed food and a large amount of it is consumed, little research has been conducted on the relationship between foodstuffs and mutagens derived from over-heated fish muscle during the sterilization in the canning process. We prepared canned sardines on the basis of several different recipes to establish a safe manufacturing procedure. Mutagenic fractions were extracted with Blue rayon and their activity was determined by microsuspension assay. Production of mutagenic compounds was detected through the interaction of sugar and amino acids in a Miso (fermented soy bean paste) seasoning mixture with the components of fish muscle. The results of this study suggested the possibility of reducing the amount of mutagens by adjusting the amount of key ingredients in the recipe for Miso seasoning mixture.

収録刊行物

  • 日本水産学会誌  

    日本水産学会誌 63(5), 773-779, 1997-09-15 

    日本水産學會

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各種コード

  • NII論文ID(NAID)
    10004851963
  • NII書誌ID(NCID)
    AN00193422
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    00215392
  • NDL 記事登録ID
    4305156
  • NDL 雑誌分類
    ZR26(科学技術--農林水産--水産)
  • NDL 請求記号
    Z18-345
  • データ提供元
    CJP書誌  NDL  IR  J-STAGE 
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