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接触型電極を用いたインピーダンス測定による塩漬中の牛肉のテクスチャー特性, ドリップロス,および塩漬の程度の非破壊推定
https://iwate-u.repo.nii.ac.jp/records/15397
https://iwate-u.repo.nii.ac.jp/records/15397d6fd3f24-d150-440a-9960-130616f2eaf3
名前 / ファイル | ライセンス | アクション |
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jjzs-v92n1p71-74 (248.6 kB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2021-09-15 | |||||
タイトル | ||||||
タイトル | 接触型電極を用いたインピーダンス測定による塩漬中の牛肉のテクスチャー特性, ドリップロス,および塩漬の程度の非破壊推定 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Estimation of textural properties, drip loss, and degree of curing of beef during curing by impedance measured using touch type electrodes | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | インピーダンス | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 塩漬 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | テクスチャー | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ドリップロス | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Na⁺ | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | curing | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | drip loss | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | impedance | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Na⁺ | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | texture | |||||
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 | |||||
著者 |
横田, 朋佳
× 横田, 朋佳× 福田, 智歩× 金谷, 圭太× 渡辺, 亮平× 村元, 隆行 |
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著者別名 | ||||||
姓名 | YOKOTA, Tomoka | |||||
著者別名 | ||||||
姓名 | FUKUDA, Chiho | |||||
著者別名 | ||||||
姓名 | KANAYA, Keita | |||||
著者別名 | ||||||
姓名 | WATANABE, Ryohei | |||||
著者別名 | ||||||
姓名 | MURAMOTO, Takayuki | |||||
著者(機関) | ||||||
岩手大学大学院総合科学研究科 | ||||||
著者(機関) | ||||||
岩手大学大学院総合科学研究科 | ||||||
著者(機関) | ||||||
岩手大学大学院総合科学研究科 | ||||||
著者(機関) | ||||||
岩手大学大学院総合科学研究科 | ||||||
著者(機関) | ||||||
岩手大学農学部 | ||||||
登録日 | ||||||
日付 | 2021-09-15 | |||||
書誌情報 |
日本畜産学会報 巻 92, 号 1, p. 71-74, 発行日 2021-02-25 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 18808255 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1346907X | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | 接触型電極でインピーダンスを測定することで,塩漬中の日本短角種去勢牛(n = 5)の上腕三頭筋のテクスチャー特性,ドリップロス,および塩漬の程度を非破壊的に推定する方法を検討した.牛肉に重量当たり6%(w/w)のNaCl を添加し,10 から60 分間の塩漬を行った後,テクスチャー特性,ドリップロスおよびインピーダンスを測定した.その結果,テクスチャー特性およびドリップロスには塩漬時間による有意な差は認められなかった.インピーダンスは,1 Hz では塩漬前が塩漬10 分に比較して有意に高かったが,それ以降では塩漬時間による有意な差は認められなかった.一方,120 Hz および100 kHz では,塩漬前が塩漬10 分に比較して有意に高く,塩漬10 分から30 分の間には有意な差が認められなかった.さらに, 塩漬10 分が塩漬40 分から60 分に比較して有意に高かったが,塩漬40 分から60 分の間には塩漬時間による有意な差は認められなかった.本研究の結果から,接触型電極を用いたインピーダンス測定により,Na+ の浸透の程度から推察される塩漬の程度を非破壊的に推定できる可能性が示された. | |||||
Abstract | ||||||
内容記述タイプ | Other | |||||
内容記述 | This study was conducted to estimate textural properties, drip loss, and degree of curing of beef (M. triceps brachii) during curing by impedance measured using touch type electrodes. Steaks (20×20×50 mm) were cured with 6% (w/w) muscle weight of NaCl for 10, 20, 30, 40, 50, or 60 minutes. Various characteristics of the steaks were measured before and during curing : textual properties, drip loss, and impedance (at 1 Hz, 120 Hz, and 100 kHz). Maximum load, cohesiveness, adhesiveness, load of gumminess, and drip loss did not vary significantly with curing time. Impedance at 1 Hz before curing was signifi¬cantly higher than after curing. Impedances at 120 Hz and 100 kHz before curing were significantly higher than those after 10 minutes of curing ; however, there were no differences in impedance among steaks cured for 10, 20, or 30 minutes. Impedances at 120 Hz and 100 kHz after 10 minutes of curing were significantly higher than those of steaks cured for 40, 50, or 60 minutes ; there were no differences in impedance among steaks cured for 40, 50, or 60 minutes. These results suggest that it is difficult to estimate textural properties and drip loss of beef during curing but that it is possible to estimate the degree of curing non-destructively by measuring impedance with touch type electrodes. | |||||
抄録(URL) | ||||||
接触型電極を用いたインピーダンス測定による塩漬中の牛肉のテクスチャー特性,ドリップロス,および塩漬の程度の非破壊推定 | ||||||
https://www.jstage.jst.go.jp/article/chikusan/92/1/92_71/_article/-char/ja | ||||||
出版者 | ||||||
出版者 | 日本畜産学会 | |||||
権利 | ||||||
権利情報 | © 2021 日本畜産学会 | |||||
NCID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00195188 | |||||
DOI | ||||||
関連タイプ | isIdenticalTo | |||||
識別子タイプ | DOI | |||||
関連識別子 | info:doi/10.2508/chikusan.92.71 | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 |