水産加工廃棄物を原料とした熱水抽出エキス調製の試み Preparation of Hot-water Extract from Fisheries Waste

この論文にアクセスする

この論文をさがす

著者

抄録

Hot water extracts were prepared under several different conditions from crab and shrimp shells which previously were not thought of as raw materials for seasoning processing. 1) Extractability of free amino acids, 2) chemical composition of extractive components, 3) sensory evaluation, and 4) a survey on mutagenicity were carried out on these samples to establish better manufacturing requirements for commercial soup bases. The best extractability was obtained at 100°C, for 3h. A comparison of crab shell extract and commercially available crab seasoning did not show big differences both in their chemical composition or sensory evaluations. Upon concentration, the crab shell extract should have a good chance to be on the market. The shrimp shell extract would need to be adjusted, as its shell-like smell is strong. Mutagenicity was below detectable levels in all samples tested.

収録刊行物

  • 日本水産学会誌  

    日本水産学会誌 63(6), 985-991, 1997-11-15 

    日本水産學會

参考文献:  16件

参考文献を見るにはログインが必要です。ユーザIDをお持ちでない方は新規登録してください。

被引用文献:  3件

被引用文献を見るにはログインが必要です。ユーザIDをお持ちでない方は新規登録してください。

各種コード

  • NII論文ID(NAID)
    10004852315
  • 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
    4335236
  • 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  CJP引用  NDL  IR  J-STAGE 
ページトップへ