書誌事項
- タイトル別名
-
- Studies on the utilization of fish meal for food
- ギョフン ショクヨウカ ニ カンスル ケンキュウ
この論文をさがす
抄録
A. We studied the preparation of edible fish paste from fish meal by means of mould (Aspergillus oryzae).<br> Our process is as follows.<br> 1. Fish meal was softened and swelled by boiling with ca. 1% NH4OH solution. By this treatment the rough and sand-like touch of fish meal is removed. (Tab. 1, 2)<br> 2. Starch is added to the softened, swelled fish meal and mouled using Aspergillus oryzae. Moulded fish meal is mixed with NaCl and water. And then mixture is fermented for 10-20 days at 30-35°C.<br> Softening and swelling process of fish meal was effective to accelerate the enzymic digestion of fish meal during the moulding process.<br> B. We studied also on the changes of fish meal caused by moulding process. Results obtained are as follows.<br> 1. Decrease of crude protein was slight. (Vab. 4, 7.)<br> 2. Monoamino-N was decreased and cystine was decreased extremely. (Tab. 7, 8.)<br> 3. Decrease of crude fat was very much but that of unsaponifiable matter was not remarkable. (Tab 4, 5, 6, 10.)<br> 4. The production of ergosterol in moulded fish meal was observed. (Tab. 11, Fig. 1.8.)
収録刊行物
-
- 日本水産学会誌
-
日本水産学会誌 17 (6), 147-156, 1951
公益社団法人 日本水産学会
- Tweet
キーワード
詳細情報 詳細情報について
-
- CRID
- 1390282681392522880
-
- NII論文ID
- 130000914692
-
- NII書誌ID
- AN00193422
-
- ISSN
- 1349998X
- 00215392
-
- NDL書誌ID
- 10053712
-
- 本文言語コード
- ja
-
- データソース種別
-
- JaLC
- NDL
- Crossref
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可