食肉の比熱に及ぼす脂肪含量の影響 Effect of Fat Content on Specific Heat of Meats

この論文にアクセスする

この論文をさがす

著者

抄録

食肉の比熱は,水分,脂肪およびそれ以外の成分に影響される.示差走査熱量計を用いて,ゼラチン,寒天,脂肪酸および食肉(牛肉,豚肉,鶏肉)の比熱を0~100°Cの温度範囲で測定した.<br>水分の影響をみると,酸化アルミナでC<sub>P</sub>=0.04x+0.50(C<sub>p</sub>:30°Cでの比熱,X:水分%)の関係があった.ゼラチンと寒天を用いて比較すると,乾燥品の比熱(10~100°Cの範囲の平均値)はそれぞれ1.49,1.37kJ/kg•Kであり,水分92%を加えるとそれぞれ3.53,3.46 kJ/kg•Kとなり,ほぼ同程度の影響が確認された.<br>ウシ,ブタ,ニワトリの脂肪の主成分であるC<sub>16:0</sub>, C<sub>18:0</sub>, C<sub>18:1</sub>, C<sub>18:2</sub>脂肪酸の比熱は融解潜熱により,融点付近で高くなった.また4者の等量混合物では5°Cと60°C付近の比熱がやや高い値を示した.<br>牛肉,豚肉,鶏肉の10~100°Cの範囲の比熱を比較すると,赤肉では畜種による差はほとんど認められず,温度上昇に伴って,約0.5kJ/kg•Kの直線的な温度依存性が見いだされた.ウシ,ブタ,ニワトリの脂肪の比熱は,いずれも融点付近で高い値を示した.そのため,脂肪含量の高い試料ほど畜種による比熱の差が明瞭になり,牛肉と豚肉では35°C付近で比熱の上昇が認められた.

Specific heat of meats is considered to be affected by moisture, fat and other components. Using a differential scanning calorimeter, specific heats of gelatin, agar-agar, fatty acids and meats (beef, pork and chickin) were measured in the temperature range from 0 to 100°C.<br>The effect of moisture content on specific heat of aluminium oxide could be expressed in the equation as follows: C<sub>P</sub>=0.04X+0.50 (C<sub>P</sub>; specific heat at 30°C, X; moisture content%).<br>Average values of specific heats of dry gelatin and agar-agar in the range from 10 to 100°C were 1.49 and 1.37 (kJ/kg•K), respectively. Addition of 92% amount of water to gelatin and agar-agar resulted in the increase of specific heat to 3.53 and 3.46kJ/kg•K, respectively.<br>Specific heats of fatty acids (C<sub>16:0</sub>, C<sub>18:0</sub>, C<sub>18:1</sub>, and, C<sub>18:2</sub>) exhibited higher values at the melting points due to latent heat. Mixture of 4 fatty acids of the equal quantities was found to increase specific heat at the melting points of the mixture, i.e. ca. 5°C and 60°C.<br>Specific heats of beef, pork and chicken were compared in the temperature range from 10°C to 100°C. In the case of lean meats, there was little difference among the specific heats of 3 kinds of meats. A linear temperture dependence of ca. 0.5 kJ/kg•K was observed with the rise of temperature. Tallow, 1ard and chickin fat showed higher values of specific heat at the melting point, and a distinct difference of specific heat was detected in 3 kinds of meats in the sample containing a large amount of fat. The increase of specific heat was recognized at around 35°C in beef and pork.

収録刊行物

  • 日本畜産學會報 = The Japanese journal of zootechnical science  

    日本畜産學會報 = The Japanese journal of zootechnical science 70(9), J184-J188, 1999-08-25 

    Japanese Society of Animal Science

参考文献:  11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。

キーワード

各種コード

  • NII論文ID(NAID)
    10021722564
  • NII書誌ID(NCID)
    AN00195188
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    1346907X
  • データ提供元
    CJP書誌  J-STAGE 
ページトップへ