http://scholars.ntou.edu.tw/handle/123456789/21598| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 上野茂昭 | en_US |
| dc.contributor.author | 髙橋玲 | en_US |
| dc.contributor.author | 劉修銘 | en_US |
| dc.contributor.author | 島田玲子 | en_US |
| dc.contributor.author | 都甲洙 | en_US |
| dc.date.accessioned | 2022-05-11T01:30:23Z | - |
| dc.date.available | 2022-05-11T01:30:23Z | - |
| dc.date.issued | 2018-09 | - |
| dc.identifier.issn | 1344-4905 | - |
| dc.identifier.uri | http://scholars.ntou.edu.tw/handle/123456789/21598 | - |
| dc.description.abstract | Mackerel is weak against freezing, therefore a high quality freezing method that prevents deterioration is essential. We investigated the effects of freezing condition (freezing atmospheric temperatures at －20, －40, － 80oC and －196 oC) and lipid content on ice crystal size, K value, drip loss and pH in frozen mackerel. Lipid contents of mackerel effected on the K values, drip loss, and ice crystal sizes in frozen mackerel. Therefore, selected freezing conditions for different lipid content in mackerel would lead to regulate quality parameters such as K value, drip loss and ice crystal size. | en_US |
| dc.language.iso | en_US | en_US |
| dc.publisher | Japan Society of Refrigerating and Air Conditioning Engineers | en_US |
| dc.relation.ispartof | Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers | en_US |
| dc.subject | Mackerel | en_US |
| dc.subject | Freezing | en_US |
| dc.subject | Storage | en_US |
| dc.subject | Quality | en_US |
| dc.subject | Lipid content | en_US |
| dc.title | 脂質含量の異なるサバの品質特性におよぼす凍結条件の影響 | en_US |
| dc.title.alternative | Effect of Freezing Condition and Lipid Content on the Quality Parameters of Mackerel | en_US |
| dc.type | journal article | en_US |
| dc.identifier.doi | 10.11322/tjsrae.18-18FB_OA | - |
| dc.relation.journalvolume | 35 | en_US |
| dc.relation.journalissue | 3 | en_US |
| dc.relation.pages | 225- | en_US |
| dc.identifier.eissn | 2185-789X | en_US |
| item.openairetype | journal article | - |
| item.fulltext | no fulltext | - |
| item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
| item.grantfulltext | none | - |
| item.cerifentitytype | Publications | - |
| item.languageiso639-1 | en_US | - |
| crisitem.author.dept | National Taiwan Ocean University,NTOU | - |
| crisitem.author.dept | College of Life Sciences | - |
| crisitem.author.dept | Department of Food Science | - |
| crisitem.author.parentorg | National Taiwan Ocean University,NTOU | - |
| crisitem.author.parentorg | College of Life Sciences | - |
| Appears in Collections: | 食品科學系 | |
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