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グリシンナトリウムがハンバーグの嗜好性および保存性に与える影響
https://jissen.repo.nii.ac.jp/records/1033
https://jissen.repo.nii.ac.jp/records/1033993d158c-609d-49fa-9151-cc1861eb03f0
名前 / ファイル | ライセンス | アクション |
---|---|---|
KJ00006290300 (1.9 MB)
|
Item type | 紀要論文(ELS) / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2010-03-19 | |||||
タイトル | ||||||
タイトル | グリシンナトリウムがハンバーグの嗜好性および保存性に与える影響 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Effects od Sodium Glycine on Gestation of Hamburger Steak and Its Preservative Effects and Hedonic Scale | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | グリシンナトリウム | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ハンバーグ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 嗜好性 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 保存効果 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 保湿効果 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 食品添加物 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | glicine sodium | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | hamburger steaks | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | hedonic scale | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | preservative effect | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | moisturizing effect | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | food additive | |||||
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 | departmental bulletin paper | |||||
ページ属性 | ||||||
内容記述タイプ | Other | |||||
内容記述 | P(論文) | |||||
記事種別(日) | ||||||
値 | 原著論文 | |||||
記事種別(英) | ||||||
言語 | en | |||||
値 | Original | |||||
著者名(日) |
畑山, 友紀
× 畑山, 友紀× 西島基弘 |
|||||
著者名よみ |
ハタヤマ, ユキ
× ハタヤマ, ユキ× ニシジマ, モトヒロ |
|||||
著者名(英) |
Hatayama, Yuki
× Hatayama, Yuki× Nishijima, Motohiro |
|||||
著者所属(日) | ||||||
値 | 実践女子大学生活科学部食生活科学科食品衛生学研究室 | |||||
著者所属(日) | ||||||
値 | 実践女子大学生活科学部食生活科学科食品衛生学研究室 | |||||
著者所属(英) | ||||||
言語 | en | |||||
値 | Department of Food and Health Sciences | |||||
著者所属(英) | ||||||
言語 | en | |||||
値 | Department of Food and Health Sciences | |||||
抄録(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | Because of its powerful preservative effects, glycine is used for various purposes including daily prepared foods on shelves. And glycine sodium, which is a sodium salt of glycine, is known for its water retentivity and/or moisturizing effects in hams and sausages products. But it is not a permitted food additive. We first investigated how the glycine sodium affects the taste of hamburger steaks and also its preservative effect, and then obtained the following results: 1) When 0.1% of glycine sodium was added to a hamburger steak, the moisturizing effect was the highest and its taste was most preferred. 2) When 0.1% of glycine sodium was added to a hamburger steak, however, no preservative effect was seen, while 0.2% showed a degree of oreservative effect but none of the gustatory effects. | |||||
雑誌書誌ID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10494731 | |||||
書誌情報 |
実践女子大学生活科学部紀要 巻 47, p. 95-101, 発行日 2010-03-19 |