{"_buckets": {"deposit": "9ec27704-3aa5-4947-ad5f-a59794949bc8"}, "_deposit": {"id": "2003405", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2003405"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02003405", "sets": ["1642837908633", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "第 2 報 遊離糖および遊離アミノ酸の加熱前後における存在量の消長と揮発性カルボニル化合物生成に対する関係(食肉の風味成分に関する研究)(畜産学科)", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "II. On the relations between the amount of free glucides and free amino acids existing in the various kind of meats before and after cooking and the generation of volatile carbonyl compounds (Studies on the compounds constituting meat flavor) (Department of Animal Husbandry)", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "本郷, 富士弥", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "加香, 芳孝", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Hongo, Fujiya", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Kako, Yoshitaka", "creatorNameLang": "en"}]}]}, "item_1617186476635": {"attribute_name": "Access Rights", "attribute_value_mlt": [{"subitem_1522299639480": "open access", "subitem_1600958577026": "http://purl.org/coar/access_right/c_abf2"}]}, "item_1617186626617": {"attribute_name": "Description", "attribute_value_mlt": [{"subitem_description": "屠殺後同一条件で処理した牛, 豚および鶏肉などの加熱時に形成される香気成分の前駆体の基本部分をなすと考えられる遊離糖および遊離アミノ酸の加熱前後における相対的な存在量の消長について調査し, 揮発性カルボニル化合物生成に対する関係を追求した。遊離糖は,田村らの方法に準拠してトリフルオロアセチル(TFA)誘導体法によりガスクロマトグラフを用いて定量し, 遊離アミノ酸は, アミノ酸自動分析計により分析を行なった。加熱前後に存在する遊離糖として, いずれの肉中にもフコース, リボース, アラビノース, マンノース, グルコースおよびイノシトールなどが検出された。生肉中に存在する遊離糖の総量は, 牛, 鶏胸筋, 豚および鶏後肢筋の順であり, 特に牛肉中には, グルコース, マンノースおよびリボースなどが多く, 鶏肉では, 胸筋, 後肢筋のいずれも牛および豚肉にくらべイノシトールが多く存在していた。また, 各食肉とも, グルコース含量が最も高い値を示し, マンノースと共に大動物ほど高い値を示す傾向が認められ, 加熱によってグルコースおよびリボースの減少が顕著に認められた。加熱前後に存在する遊離アミノ酸を測定した結果, その総量は生肉では牛肉が最も高く, 次いで鶏胸筋, 豚および鶏後肢筋の順であった。またいずれの肉中にもヒスチジン, アラニンおよびスレオニンなどが量的に多く, 一方, アスパラギン酸およびシスチンなどは, 比較的低含量で存在していた。加熱により, 牛および豚肉中に存在するアミノ酸のほとんどは, 減少することが認められ, 特に牛肉では, スレオニンおよびチロシン, 豚肉ではスレオニンおよびセリンの減少が著しかった。これに対し鶏肉では, いずれもプロリンおよびチロシンの減少が認められたこと以外, ほとんどのアミノ酸の増加が認められた。以上のことから, 牛および豚肉中のグルコースおよびリボースは, 生肉中の含量が比較的高く, また加熱による損失も大であることから, アミノカルボニル反応に件なう基本的な香気の形成に大きく貢献しているものと考えられた。これに対し鶏肉では, グルコース含量が低く, 加熱による損失も低いこと, 加熱により遊離アミノ酸のほとんどが増加すること, さらには若干の高沸点カルボニル化合物の存在が推定されたことなどから, 生成するカルボニル化合物は, 脂肪の性質に由来する影響が大であると考えられた。", "subitem_description_type": "Other"}, {"subitem_description": "Changes in relative amounts before and after cooking of free glucides and free amino acids existing in the meats of beef, pork, chicken breast and thigh meat treated under the same conditions after slaughter and considered to constitute basic portions of the precursor of flavor due to cooking were studied and the relation to the formation of volatile carbonyl compounds was pursued. Free glucides were determined, in accordance with the method of Tamura et al., by the trifluoroacetic acid derivative process and in applying gas chromatography, while free amino acids were analyzed by means of an automatic amino acid analyzer. As free glucides existing before and after cooking, fucose, ribose, arabinose, mannose, glucose and inositol were detected in all the meats. The total amount of free glucides existing in raw meats was largest in beef followed by chicken breast muscle, pork and chicken thigh meat in this order, with beef being high in the content of glucose, mannose and ribose, while chicken, both breast and thigh meat, contained more inositol in comparison with beef and pork. On the other hand, in each meat the glucose content showed the highest value, indicating along with mannose a trend of higher values in larger animals, while a marked decrease in glucose and ribose due to cooking was observed. As a result of measurement of free amino acids existing before and after cooking their total amount in raw meats was largest in beef followed chicken breast meat, pork and chicken thigh meat in this order. Further, histidine, alanine and threonine, etc. were larger in quantity in any meats, while aspartic acid and cystine, etc. were existing in a relatively low content. Most amino acids existing in beef and pork were found to decrease by cooking and especially the decrease of threonine and tyrosine was conspicuous in beef and that of threonine and serine in pork. On the other hand, in chicken, except a decrease observed in proline and tyrosine, most amino acids were found to increase. From the abovementioned it is considered that glucose and ribose in beef and pork being relatively high in content in raw meats and large in loss due to cooking are contributing greatly to the formation of basic flavor following aminocarbonyl reaction. On the other hand, in chicken, glucose was found to be low in content and loss due to cooking, most amino acids increased due to cooking and further the existence of certain carbonyl compounds with a high boiling point could be assumed, from which it is considered that the influence originating from fat is great on the generation of carbonyl compounds.", "subitem_description_type": "Other"}, {"subitem_description": "紀要論文", "subitem_description_type": "Other"}]}, "item_1617186643794": {"attribute_name": "Publisher", "attribute_value_mlt": [{"subitem_1522300295150": "ja", "subitem_1522300316516": "琉球大学農学部"}]}, "item_1617186702042": {"attribute_name": "Language", "attribute_value_mlt": [{"subitem_1551255818386": "jpn"}]}, "item_1617186783814": {"attribute_name": "Identifier", "attribute_value_mlt": [{"subitem_identifier_type": "HDL", "subitem_identifier_uri": "http://hdl.handle.net/20.500.12000/4437"}]}, "item_1617186920753": {"attribute_name": "Source Identifier", "attribute_value_mlt": [{"subitem_1522646500366": "ISSN", "subitem_1522646572813": "0370-4246"}, {"subitem_1522646500366": "NCID", "subitem_1522646572813": "AN00250548"}]}, "item_1617186941041": {"attribute_name": "Source Title", "attribute_value_mlt": [{"subitem_1522650068558": "ja", "subitem_1522650091861": "琉球大学農学部学術報告"}, {"subitem_1522650068558": "en", "subitem_1522650091861": "The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus"}]}, "item_1617187056579": {"attribute_name": "Bibliographic Information", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "1973-12-01", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "20", "bibliographicPageEnd": "261", "bibliographicPageStart": "245"}]}, "item_1617258105262": {"attribute_name": "Resource Type", "attribute_value_mlt": [{"resourcetype": "departmental bulletin paper", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_1617265215918": {"attribute_name": "Version Type", "attribute_value_mlt": [{"subitem_1522305645492": "VoR", "subitem_1600292170262": "http://purl.org/coar/version/c_970fb48d4fbd8a85"}]}, "item_1617605131499": {"attribute_name": "File", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "download_preview_message": "", "file_order": 0, "filename": "KJ00000162446.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2003405/files/KJ00000162446.pdf"}, "version_id": "4f3b1f94-b975-41bd-a0c6-27b0ccee41d9"}]}, "item_title": "第 2 報 遊離糖および遊離アミノ酸の加熱前後における存在量の消長と揮発性カルボニル化合物生成に対する関係(食肉の風味成分に関する研究)(畜産学科)", "item_type_id": "15", "owner": "1", "path": ["1642837908633", "1642838407312"], "permalink_uri": "http://hdl.handle.net/20.500.12000/4437", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-02-14"}, "publish_date": "2008-02-14", "publish_status": "0", "recid": "2003405", "relation": {}, "relation_version_is_last": true, "title": ["第 2 報 遊離糖および遊離アミノ酸の加熱前後における存在量の消長と揮発性カルボニル化合物生成に対する関係(食肉の風味成分に関する研究)(畜産学科)"], "weko_shared_id": -1}
第 2 報 遊離糖および遊離アミノ酸の加熱前後における存在量の消長と揮発性カルボニル化合物生成に対する関係(食肉の風味成分に関する研究)(畜産学科)
http://hdl.handle.net/20.500.12000/4437
http://hdl.handle.net/20.500.12000/4437