| Item type |
デフォルトアイテムタイプ（フル）(1) |
| 公開日 |
2021-04-30 |
| タイトル |
|
|
タイトル |
Evaluation of Palatability, and Physicochemical and Histological Properties of Papain-treated Minced Fish for Consumption by the Elderly |
|
言語 |
en |
| 作成者 |
Matsuguma, Miki
Takahashi, Makoto
Matsukuma, Norio
Fujita, Mamoru
Fujita, Shuji
Wada, Koji
|
| アクセス権 |
|
|
アクセス権 |
open access |
|
アクセス権URI |
http://purl.org/coar/access_right/c_abf2 |
| 権利情報 |
|
|
言語 |
ja |
|
権利情報 |
© 2014, Japanese Society for Food Science and Technology |
| 主題 |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
Fish meat |
| 主題 |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
Papain |
| 主題 |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
Purine nucleotides |
| 主題 |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
Texture |
| 主題 |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
Morphological observation |
| 内容記述 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
To improve the quality of fish (sea bream) served to elderly people who have difficulty in chewing and/or swallowing, the effects of various concentrations of protease (papain) on the palatability, and physicochemical and histological properties of minced sea bream (MSB) were examined. In papain-treated MSBs, an increase in the total free amino acid content and a significant decrease in meat toughness were observed with increasing concentrations of papain. Sensory evaluation revealed that the texture of the 0.2% and 0.3% papain-treated MSBs was more tender and easier to eat than 0.1% papain-treated MSBs. However, MSBs treated with 0.1% and 0.2% papain were tastier than those treated with 0.3% papain, with the latter treatment leading to the highest levels of bitter components (hypoxanthine and inosine) in the fish meat. Additionally, histological examination confirmed the complete disappearance of muscle cells and connective tissues in 0.3% papain-treated MSB. These results suggest that processing of MSB with a papain concentration of 0.2% is the most suitable for palatable consumption of this fish by the elderly. |
| 内容記述 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
論文 |
| 出版者 |
|
|
出版者 |
Japanese Society for Food Science and Technology |
|
言語 |
en |
| 出版者 |
|
|
出版者 |
日本食品科学工学会 |
|
言語 |
ja |
| 言語 |
|
|
言語 |
eng |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
journal article |
| 出版タイプ |
|
|
出版タイプ |
VoR |
|
出版タイプResource |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
| 識別子 |
|
|
識別子 |
http://hdl.handle.net/20.500.12000/48408 |
|
識別子タイプ |
HDL |
| 関連情報 |
|
|
|
識別子タイプ |
DOI |
|
|
関連識別子 |
https://doi.org/10.3136/fstr.20.115 |
| 関連情報 |
|
|
|
識別子タイプ |
DOI |
|
|
関連識別子 |
https://doi.org/10.3136/fstr.20.115 |
| 収録物識別子 |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
1881-3984 |
| 収録物識別子 |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
1344-6606 |
| 収録物名 |
|
|
収録物名 |
Food Science and Technology Research |
|
言語 |
en |
| 書誌情報 |
巻 20,
号 1,
p. 115-120,
発行日 2014
|
20_115.pdf
