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
Digital data available（科学技術振興機構）
Begin reading now
J-STAGE
Holdings of Libraries in Japan
This page shows libraries in Japan other than the National Diet Library that hold the material.
Please contact your local library for information on how to use materials or whether it is possible to request materials from the holding libraries.
other
J-STAGE
DigitalCiNii Research
Search ServiceDigitalYou can check the holdings of institutions and databases with which CiNii Research is linked at the site of CiNii Research.
Bibliographic Record
You can check the details of this material, its authority (keywords that refer to materials on the same subject, author's name, etc.), etc.
- Material Type
- 記事
- Author/Editor
- 平野 敏行中村 秀男須山 三千三
- Periodical title
- 日本水産学会誌 / 日本水産学会 編
- No. or year of volume/issue
- 46(1) 1980.01
- Volume
- 46
- Issue
- 1
- Pages
- p75～78
- Publication date of volume/issue (W3CDTF)
- 1980-01
- ISSN (Periodical Title)
- 0021-5392
- ISSN-L (Periodical Title)
- 0021-5392
- Publication (Periodical Title)
- 東京 : 日本水産学会
- Place of Publication (Country Code)
- JP
- Text Language Code
- jpn
- NDLC
- Target Audience
- 一般
- Article Type
- 記事分類: 農林水産学--水産--水産生物 ; 食品工学--水産食品
- Holding library
- 国立国会図書館
- Call No.
- Z18-345
- Data Provider (Database)
- 国立国会図書館 : 国立国会図書館雑誌記事索引
- Bibliographic ID (NDL)
- 2167825
- Bibliographic Record Category (NDL)
- 632
- Summary, etc.
- 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
- Access Restrictions
- インターネット公開
- Data Provider (Database)
- 科学技術振興機構 : J-STAGE
- Summary, etc.
- 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
- Related Material (URI)
- Is Referenced By
- Seasonal Change in Muscle Firmness and Proximate Composition of Red Seabream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―
- Data Provider (Database)
- 国立情報学研究所 : CiNii Research
- Original Data Provider (Database)
- Japan Link Center雑誌記事索引データベースCrossrefCiNii ArticlesCrossrefCrossref
- Bibliographic ID (NDL)
- 2167825
- NAID
- 130001547612