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長野県産鹿肉の匂い特性と食品加工
https://u-nagano.repo.nii.ac.jp/records/1196
https://u-nagano.repo.nii.ac.jp/records/11964d8d9786-19af-4eeb-a333-2bb9119218c2
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
kentan69-02 小木曽 (670.2 kB)
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| Item type | 紀要論文 / Departmental Bulletin Paper_02(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2015-04-13 | |||||
| タイトル | ||||||
| タイトル | 長野県産鹿肉の匂い特性と食品加工 | |||||
| タイトル | ||||||
| タイトル | The aroma characteristics and food processing of venison from Nagano | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 鹿肉 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | venison | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 匂い | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | おいしさ | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 加工特性 | |||||
| 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 | |||||
| 著者 |
小木曽, 加奈
× 小木曽, 加奈× 金子, 昌二× Kogiso, Kana× Kaneko, Shoji |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Recently, damage to agriculture and forestry businesses due to wild birds and beasts is a serious situation in the mid-mountain areas such as Nagano Prefecture. Every year approximately 20 billion yen of loss occurs in Japan. Management of wild birds and beasts based on scientific data is necessary. Recently, wild animals are being examined as a promising resource for local development. In this study, we compared the smell of venison and beef to consider how venison compared to edible meat. Next, we considered whether the smell was improved by immersing venison in some seasonings. Sensory evaluation of grilled venison and beef resulted in the venison having a strong raw and bloody odor. As a result of smell component analysis, the main cause of the smell was 2,3-butanedione (diacetyl) and hexanal. As a result of having inspected the venison meat immersed in various seasonings, milk was shown to prevent the most smells. As results, we were able to elucidate a part of the cause of the unpleasant odor of the venison and we were able to prevent unpleasant odor of the venison with milk. |
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| 書誌情報 |
長野県短期大学紀要 en : Journal of Nagano Prefectural College 巻 69, p. 13-19, 発行日 2015-02 |
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| 出版者 | ||||||
| 出版者 | 長野県短期大学 | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 0286-1178 | |||||
| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AN00179035 | |||||
| フォーマット | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | application/pdf | |||||
| 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 | |||||
