マイワシ調味缶詰の変異原性に及ぼす調味料の影響
書誌事項
- タイトル別名
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- The Influence of Seasoning Components on the Mutagenicity of Canned Sardines.
- マイワシ チョウミ カンズメ ノ ヘンイゲンセイ ニ オヨボス チョウミリョウ
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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
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- 日本水産学会誌
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日本水産学会誌 63 (5), 773-779, 1997
公益社団法人 日本水産学会
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詳細情報 詳細情報について
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- CRID
- 1390282681388065664
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- NII論文ID
- 10004851963
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- NII書誌ID
- AN00193422
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- ISSN
- 1349998X
- 00215392
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- NDL書誌ID
- 4305156
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可