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レトルトパウチ詰コチジャン漬食品の成分及び性質


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タイトル: レトルトパウチ詰コチジャン漬食品の成分及び性質
その他のタイトル: Compornents and its Properties of Retortable Pouches Foods for Korean Hot Pepper Paste (Kochujang)
著者: 玉利, 正人 / 坂口, 勝實 / 前田, 正道
著者(別表記) : Tamari, Masato / Sakaguchi, Katsumi / Maeda, Masamichi
発行日: 1997年 2月28日
出版者: 長崎大学教育学部
引用: 長崎大学教育学部自然科学研究報告. vol.56, p.47-55; 1997
抄録: This investigation was carried out in order to determine the general nutrients, microorganisms, amino acids and fatty acids of the retort pouche foods of beef and yellowtail given processing treatment with the "Kochujang". (1) The general component was characterized by relatively high percentage of carbohydrate (47%) in the Kochujang, for protein (19%) in the yellowtail and for lipid (40%) in the beef. (2) It has been demonstrated that the Kochujang, yellowtail and beef used here contains high concentration of total viable counts, coli-aerogenes group, clostridias and thermoduric bacteria, although that its bacterias were sterilized perfectly by retort heating treatment. (3) From results on effect of heating temperature and heating time on the retort temperature and food central temperature, the retort temperature reached 120℃ the 9 minute, the food central temperature reached 120℃ the 25 minute. At that time, the F0 value of beef and yellowtail in same condition showed 7.3 and 6.3, its value were more than F0 4. (4) The free amino acids composition of Kochujang increased the aspartic acid, proline and methionine, although decreased the glutamic acid by retort treatment. In the beef increased the aspartic acid, threonine, serine, proline, alanine, methionine and arginine, although decreased the glutamic acid. In the yellowtail increased the aspartic acid, proline, histidine and arginine, although decreased the glutamic acid and alanine. (5) The fatty acids composition by retort treatment decreased the parmitic acid, although increased the stearic acid. It has been demonstrated the stability of the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) to retort treatment.
URI: http://hdl.handle.net/10069/32148
ISSN: 0386443X
資料タイプ: Departmental Bulletin Paper
原稿種類: publisher
出現コレクション:第56号

引用URI : http://hdl.handle.net/10069/32148

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