天然および養殖アユの品質に関する化学的研究-2-一般成分の季節変化

• 資料種別: 記事
• タイトル: 天然および養殖アユの品質に関する化学的研究-2-一般成分の季節変化
• 著者・編者: 平野 敏行; 中村 秀男; 須山 三千三
• 著者標目: 平野 敏行; 中村 秀男; 須山 三千三
• タイトル（掲載誌）: 日本水産学会誌 / 日本水産学会 編
• 巻号年月日等（掲載誌）: 46(1) 1980.01
• 掲載巻: 46
• 掲載号: 1
• 掲載ページ: p75～78
• 掲載年月日（W3CDTF）: 1980-01
• ISSN（掲載誌）: 0021-5392
• ISSN-L（掲載誌）: 0021-5392
• 出版事項（掲載誌）: 東京 : 日本水産学会
• 出版地（国名コード）: JP
• 本文の言語コード: jpn
• NDLC: ZR26
• 対象利用者: 一般
• 記事種別、記事分類: 記事分類: 農林水産学--水産--水産生物 ; 食品工学--水産食品
• 所蔵機関: 国立国会図書館
• 請求記号: Z18-345
• 連携機関・データベース: 国立国会図書館 : 国立国会図書館雑誌記事索引; https://ndlsearch.ndl.go.jp
• 書誌ID（NDLBibID）: 2167825; http://id.ndl.go.jp/bib/2167825
• 整理区分コード: 632

• 要約等: A seasonal variation of the proximate composition in the muscles and viscera of wild and cultured ayu (sweet smelt), caught monthly from May to November, was studied. In the muscles of both specimens, the decrease of moisture and increase of fat was observed during the growth in summer, and the opposite tendencies occurred during the maturation in autumn. The protein content of the muscles decreased slightly from summer to autumn, while that of the viscera increased markedly. There was no appreciable difference in the ash content of muscles between wild and cultured ayu, but a large amount of ash was detected in the viscera of wild ayu in early summer. The taste of broiled flesh of wild ayu differed from that of cultured one, and it was assumed that the seasonal change of the taste is affected by the variations of consituents, especially by the lipids.
• DOI: 10.2331/suisan.46.75
• オンライン閲覧公開範囲: インターネット公開
• 連携機関・データベース: 科学技術振興機構 : J-STAGE; http://www.jstage.jst.go.jp

• 要約等: A seasonal variation of the proximate composition in the muscles and viscera of wild and cultured ayu (sweet smelt), caught monthly from May to November, was studied. In the muscles of both specimens, the decrease of moisture and increase of fat was observed during the growth in summer, and the opposite tendencies occurred during the maturation in autumn. The protein content of the muscles decreased slightly from summer to autumn, while that of the viscera increased markedly. There was no appreciable difference in the ash content of muscles between wild and cultured ayu, but a large amount of ash was detected in the viscera of wild ayu in early summer. The taste of broiled flesh of wild ayu differed from that of cultured one, and it was assumed that the seasonal change of the taste is affected by the variations of consituents, especially by the lipids.
• DOI: 10.2331/suisan.46.75; https://doi.org/10.2331/suisan.46.75
• 関連情報（URI）: http://id.ndl.go.jp/bib/2167825; https://ndlsearch.ndl.go.jp/books/R000000004-I2167825
• 参照: Seasonal Change in Muscle Firmness and Proximate Composition of Red Seabream; https://cir.nii.ac.jp/crid/1390001204429422336; 清水さばの脂質含量と生態形質の季節変動―旬の解明の一考察―; https://cir.nii.ac.jp/crid/1390282681392771712
• 連携機関・データベース: 国立情報学研究所 : CiNii Research; https://cir.nii.ac.jp/
• 提供元機関・データベース: Japan Link Center; https://japanlinkcenter.org/top; 雑誌記事索引データベース; https://ndlsearch.ndl.go.jp; Crossref; https://www.crossref.org; CiNii Articles
• 書誌ID（NDLBibID）: 2167825; http://id.ndl.go.jp/bib/2167825
• NII論文ID: 130001547612