Nara Saho College Repository / 奈良佐保短期大学リポジトリ
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Effects of Low Temperature Storage and the Wrapping Form on the Deterioration of Lipid in Fish Muscle
No full textEffects of the storage temperature and the wrapping form were examined on the deterioration of sardine lipid and on the freshness of sardine during storage at low temperature. The change in TBA-value of sardine muscle during storage was suppressed as the storage temperature decreased. The increase rate of TBA-value of the sardine stored at 0℃ and -3℃ using a tray wrapped with polyvinylidenechloride film was clearly larger than that when stored using vacuum packaging. Significant distinction in the difference of the wrapping form was not observed in the increase of Ｋ-value and the amount of free fatty acid. The increase rate of free fatty acid in sardine muscle stored at 0℃ was similar to that stored at -3℃, in contrast with the increase rate of K-value which was much larger in the sardine stored at 0 ℃ than at -3℃. The increase rate of free fatty acid was not influenced by the difference of wrapping form.論文departmental bulletin pape
Festival and Its Social Function On the Festivals of Kamizima-cho, Toba-shi, Mie-ken
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Induction of the Physiological Disorder with Niacin Deficiency and the Reversal Effects of Nicotinamide in Pregnant JCL:ICR Mice.
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Effects of the Fence enclosure on the Forest planting at Kasuga Grand Shrine in Nara Park, the Habitat of Sika deer
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A Note on the facilities and opportunities for recreational sports in Canada
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